TOKUŞOĞLU, Ö. Et Al. 2010. High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives. Innovative Food Science and Emerging Technologies , vol.11, no.2 , 250-258.

TOKUŞOĞLU, Ö., ALPAS, H., & Bozoǧlu, F., (2010). High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives. Innovative Food Science and Emerging Technologies , vol.11, no.2, 250-258.

TOKUŞOĞLU, ÖZLEM, HAMİ ALPAS, And Faruk Bozoǧlu. "High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives," Innovative Food Science and Emerging Technologies , vol.11, no.2, 250-258, 2010

TOKUŞOĞLU, ÖZLEM Et Al. "High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives." Innovative Food Science and Emerging Technologies , vol.11, no.2, pp.250-258, 2010

TOKUŞOĞLU, Ö. ALPAS, H. And Bozoǧlu, F. (2010) . "High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives." Innovative Food Science and Emerging Technologies , vol.11, no.2, pp.250-258.

@article{article, author={ÖZLEM TOKUŞOĞLU Et Al. }, title={High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives}, journal={Innovative Food Science and Emerging Technologies}, year=2010, pages={250-258} }