Tontul, I. Et Al. 2013. Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period. FOOD RESEARCH INTERNATIONAL , vol.53, no.2 , 744-750.

Tontul, I., TORUN, M., DİNÇER, C., Sahin-Nadeem, H., TOPUZ, A., TURNA, T., ... ÖZDEMİR, F.(2013). Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period. FOOD RESEARCH INTERNATIONAL , vol.53, no.2, 744-750.

Tontul, İSMAİL Et Al. "Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period," FOOD RESEARCH INTERNATIONAL , vol.53, no.2, 744-750, 2013

Tontul, İSMAİL Et Al. "Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period." FOOD RESEARCH INTERNATIONAL , vol.53, no.2, pp.744-750, 2013

Tontul, I. Et Al. (2013) . "Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period." FOOD RESEARCH INTERNATIONAL , vol.53, no.2, pp.744-750.

@article{article, author={İSMAİL TONTUL Et Al. }, title={Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period}, journal={FOOD RESEARCH INTERNATIONAL}, year=2013, pages={744-750} }