BALCI, F. And ÖZDEMİR, F. 2016. Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea. FOOD SCIENCE AND TECHNOLOGY , vol.36, no.4 , 737-743.

BALCI, F., & ÖZDEMİR, F., (2016). Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea. FOOD SCIENCE AND TECHNOLOGY , vol.36, no.4, 737-743.

BALCI, FERHAN, And FERAMUZ ÖZDEMİR. "Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea," FOOD SCIENCE AND TECHNOLOGY , vol.36, no.4, 737-743, 2016

BALCI, FERHAN B. And ÖZDEMİR, FERAMUZ. "Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea." FOOD SCIENCE AND TECHNOLOGY , vol.36, no.4, pp.737-743, 2016

BALCI, F. And ÖZDEMİR, F. (2016) . "Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea." FOOD SCIENCE AND TECHNOLOGY , vol.36, no.4, pp.737-743.

@article{article, author={FERHAN BALCI TORUN And author={FERAMUZ ÖZDEMİR}, title={Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={737-743} }