TOKUŞOĞLU, Ö. Et Al. 2008. Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency. Italian Journal of Food Science , vol.20, no.4 , 479-492.

TOKUŞOĞLU, Ö., Ünal, M., & Balaban, M., (2008). Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency. Italian Journal of Food Science , vol.20, no.4, 479-492.

TOKUŞOĞLU, ÖZLEM, M.K. Ünal, And M.Ö. Balaban. "Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency," Italian Journal of Food Science , vol.20, no.4, 479-492, 2008

TOKUŞOĞLU, ÖZLEM Et Al. "Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency." Italian Journal of Food Science , vol.20, no.4, pp.479-492, 2008

TOKUŞOĞLU, Ö. Ünal, M. And Balaban, M. (2008) . "Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency." Italian Journal of Food Science , vol.20, no.4, pp.479-492.

@article{article, author={ÖZLEM TOKUŞOĞLU Et Al. }, title={Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency}, journal={Italian Journal of Food Science}, year=2008, pages={479-492} }