KALKAN, I. And YÜCECAN, S. 2013. Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology. Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED) , vol.3, no.Suppl 1 , 8-16.

KALKAN, I., & YÜCECAN, S., (2013). Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology. Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED) , vol.3, no.Suppl 1, 8-16.

KALKAN, Indrani, And SEVİNÇ YÜCECAN. "Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology," Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED) , vol.3, no.Suppl 1, 8-16, 2013

KALKAN, Indrani And YÜCECAN, SEVİNÇ. "Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology." Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED) , vol.3, no.Suppl 1, pp.8-16, 2013

KALKAN, I. And YÜCECAN, S. (2013) . "Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology." Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED) , vol.3, no.Suppl 1, pp.8-16.

@article{article, author={Indrani KALKAN And author={SEVİNÇ YÜCECAN}, title={Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology}, journal={Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi (MÜSBED)}, year=2013, pages={8-16} }