TETİK, N. Et Al. 2013. Total phenolic contents of carob extracts obtained by different temperature, ultrasonic power, dilution rate and time parameters. The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus" , (Ohrid, Macedonia), 401.

TETİK, N., Yüksel, E., Arslan Kulcan, A., & ÖZİYCİ, H. R., (2013). Total phenolic contents of carob extracts obtained by different temperature, ultrasonic power, dilution rate and time parameters . The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus" (pp.401). Ohrid, Macedonia

TETİK, NEDİM Et Al. "Total phenolic contents of carob extracts obtained by different temperature, ultrasonic power, dilution rate and time parameters," The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Ohrid, Macedonia, 2013

TETİK, NEDİM Et Al. "Total phenolic contents of carob extracts obtained by different temperature, ultrasonic power, dilution rate and time parameters." The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Ohrid, Macedonia, pp.401, 2013

TETİK, N. Et Al. (2013) . "Total phenolic contents of carob extracts obtained by different temperature, ultrasonic power, dilution rate and time parameters." The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Ohrid, Macedonia, p.401.

@conferencepaper{conferencepaper, author={NEDİM TETİK Et Al. }, title={Total phenolic contents of carob extracts obtained by different temperature, ultrasonic power, dilution rate and time parameters}, congress name={The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus"}, city={Ohrid}, country={Macedonia}, year={2013}, pages={401} }