Kaşikçi, M. B. And BAĞDATLIOĞLU, N. 2022. Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins. Italian Journal of Food Science , vol.34, no.4 , 1-10.

Kaşikçi, M. B., & BAĞDATLIOĞLU, N., (2022). Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins. Italian Journal of Food Science , vol.34, no.4, 1-10.

Kaşikçi, Müzeyyen, And NERİMAN BAĞDATLIOĞLU. "Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins," Italian Journal of Food Science , vol.34, no.4, 1-10, 2022

Kaşikçi, Müzeyyen B. And BAĞDATLIOĞLU, NERİMAN. "Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins." Italian Journal of Food Science , vol.34, no.4, pp.1-10, 2022

Kaşikçi, M. B. And BAĞDATLIOĞLU, N. (2022) . "Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins." Italian Journal of Food Science , vol.34, no.4, pp.1-10.

@article{article, author={Müzeyyen Berkel Kaşikçi And author={NERİMAN BAĞDATLIOĞLU}, title={Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins}, journal={Italian Journal of Food Science}, year=2022, pages={1-10} }