Turksever, C. Et Al. 2024. Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves. Food Technology and Biotechnology , vol.62, no.3 , 279-291.

Turksever, C., Gurel, D. B., Sahiner, A., ÇAĞINDI, Ö., & Esmer, O. K., (2024). Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves. Food Technology and Biotechnology , vol.62, no.3, 279-291.

Turksever, Can Et Al. "Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves," Food Technology and Biotechnology , vol.62, no.3, 279-291, 2024

Turksever, Can Et Al. "Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves." Food Technology and Biotechnology , vol.62, no.3, pp.279-291, 2024

Turksever, C. Et Al. (2024) . "Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves." Food Technology and Biotechnology , vol.62, no.3, pp.279-291.

@article{article, author={Can Turksever Et Al. }, title={Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves}, journal={Food Technology and Biotechnology}, year=2024, pages={279-291} }