Bakkalbaşı, E. Et Al. 2013. Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.1 , 105-112.

Bakkalbaşı, E., Yilmaz, O. M., Yemis, O., & Artik, N., (2013). Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.1, 105-112.

Bakkalbaşı, Emre Et Al. "Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.1, 105-112, 2013

Bakkalbaşı, Emre Et Al. "Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.1, pp.105-112, 2013

Bakkalbaşı, E. Et Al. (2013) . "Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.1, pp.105-112.

@article{article, author={Emre Bakkalbaşı Et Al. }, title={Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2013, pages={105-112} }