Akdaş, Z. Z. And Bakkalbaşı, E. 2017. Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.4 , 877-887.

Akdaş, Z. Z., & Bakkalbaşı, E., (2017). Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.4, 877-887.

Akdaş, Zelal, And Emre Bakkalbaşı. "Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.4, 877-887, 2017

Akdaş, Zelal Z. And Bakkalbaşı, Emre. "Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.4, pp.877-887, 2017

Akdaş, Z. Z. And Bakkalbaşı, E. (2017) . "Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.4, pp.877-887.

@article{article, author={Zelal Zuhal Akdaş And author={Emre Bakkalbaşı}, title={Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017, pages={877-887} }