S. Salman Et Al. , "Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas," Food Bioscience , vol.49, 2022
Salman, S. Et Al. 2022. Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas. Food Bioscience , vol.49 .
Salman, S., Öz, G., FELEK, R., Haznedar, A., Turna, T., & ÖZDEMİR, F., (2022). Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas. Food Bioscience , vol.49.
Salman, Sinem Et Al. "Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas," Food Bioscience , vol.49, 2022
Salman, Sinem Et Al. "Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas." Food Bioscience , vol.49, 2022
Salman, S. Et Al. (2022) . "Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas." Food Bioscience , vol.49.
@article{article, author={Sinem Salman Et Al. }, title={Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas}, journal={Food Bioscience}, year=2022}