Derun, E. Et Al. 2012. Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , no.6 , 1018-1022.

Derun, E., Kıpçak, A. S., Dere Özdemir, Ö., & Pişkin, M. B., (2012). Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , no.6, 1018-1022.

Derun, Emek Et Al. "Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition," World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , no.6, 1018-1022, 2012

Derun, Emek Et Al. "Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition." World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , no.6, pp.1018-1022, 2012

Derun, E. Et Al. (2012) . "Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition." World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , no.6, pp.1018-1022.

@article{article, author={Emek DERUN Et Al. }, title={Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition}, journal={World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering}, year=2012, pages={1018-1022} }