TOKUŞOĞLU, Ö. 2016. Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages - A review. Polish Journal of Food and Nutrition Sciences , vol.66, no.4 , 243-251.

TOKUŞOĞLU, Ö., (2016). Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages - A review. Polish Journal of Food and Nutrition Sciences , vol.66, no.4, 243-251.

TOKUŞOĞLU, ÖZLEM. "Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages - A review," Polish Journal of Food and Nutrition Sciences , vol.66, no.4, 243-251, 2016

TOKUŞOĞLU, ÖZLEM. "Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages - A review." Polish Journal of Food and Nutrition Sciences , vol.66, no.4, pp.243-251, 2016

TOKUŞOĞLU, Ö. (2016) . "Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages - A review." Polish Journal of Food and Nutrition Sciences , vol.66, no.4, pp.243-251.

@article{article, author={ÖZLEM TOKUŞOĞLU}, title={Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages - A review}, journal={Polish Journal of Food and Nutrition Sciences}, year=2016, pages={243-251} }