PELVAN, E. Et Al. 2018. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). FOOD CHEMISTRY , vol.244 , 102-108.

PELVAN, E., OLGUN, E. O., Karadag, A., & ALASALVAR, C., (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). FOOD CHEMISTRY , vol.244, 102-108.

PELVAN, Ebru Et Al. "Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)," FOOD CHEMISTRY , vol.244, 102-108, 2018

PELVAN, Ebru Et Al. "Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)." FOOD CHEMISTRY , vol.244, pp.102-108, 2018

PELVAN, E. Et Al. (2018) . "Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)." FOOD CHEMISTRY , vol.244, pp.102-108.

@article{article, author={Ebru PELVAN Et Al. }, title={Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)}, journal={FOOD CHEMISTRY}, year=2018, pages={102-108} }