BERKEL KAŞIKÇI, M. And BAĞDATLIOĞLU, N. 2024. Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers. Journal of Food Science and Technology , vol.61, no.1 , 106-116.

BERKEL KAŞIKÇI, M., & BAĞDATLIOĞLU, N., (2024). Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers. Journal of Food Science and Technology , vol.61, no.1, 106-116.

BERKEL KAŞIKÇI, MÜZEYYEN, And NERİMAN BAĞDATLIOĞLU. "Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers," Journal of Food Science and Technology , vol.61, no.1, 106-116, 2024

BERKEL KAŞIKÇI, MÜZEYYEN B. And BAĞDATLIOĞLU, NERİMAN. "Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers." Journal of Food Science and Technology , vol.61, no.1, pp.106-116, 2024

BERKEL KAŞIKÇI, M. And BAĞDATLIOĞLU, N. (2024) . "Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers." Journal of Food Science and Technology , vol.61, no.1, pp.106-116.

@article{article, author={MÜZEYYEN BERKEL KAŞIKÇI And author={NERİMAN BAĞDATLIOĞLU}, title={Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers}, journal={Journal of Food Science and Technology}, year=2024, pages={106-116} }