BAĞDATLIOĞLU, N. Et Al. 2017. Bioavailability of phenolic compounds in raw and blanched broccoli. ICAFOF (International Conference on Agriculture, Forest, Food Sciences and Technologies) .

BAĞDATLIOĞLU, N., BERKEL KAŞIKCI, M., & ARSLAN, M., (2017). Bioavailability of phenolic compounds in raw and blanched broccoli . ICAFOF (International Conference on Agriculture, Forest, Food Sciences and Technologies)

BAĞDATLIOĞLU, NERİMAN, MÜZEYYEN BERKEL KAŞIKÇI, And Merve ARSLAN. "Bioavailability of phenolic compounds in raw and blanched broccoli," ICAFOF (International Conference on Agriculture, Forest, Food Sciences and Technologies), 2017

BAĞDATLIOĞLU, NERİMAN Et Al. "Bioavailability of phenolic compounds in raw and blanched broccoli." ICAFOF (International Conference on Agriculture, Forest, Food Sciences and Technologies) , 2017

BAĞDATLIOĞLU, N. BERKEL KAŞIKCI, M. And ARSLAN, M. (2017) . "Bioavailability of phenolic compounds in raw and blanched broccoli." ICAFOF (International Conference on Agriculture, Forest, Food Sciences and Technologies) .

@conferencepaper{conferencepaper, author={NERİMAN BAĞDATLIOĞLU Et Al. }, title={Bioavailability of phenolic compounds in raw and blanched broccoli}, congress name={ICAFOF (International Conference on Agriculture, Forest, Food Sciences and Technologies)}, city={}, country={}, year={2017}}