Kalaycıoğlu, Z. Et Al. 2023. Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis. European Food Research and Technology , vol.249, no.5 , 1351-1361.

Kalaycıoğlu, Z., Kanbur, E. D., Kolaylı, S., & Erim, F. B., (2023). Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis. European Food Research and Technology , vol.249, no.5, 1351-1361.

Kalaycıoğlu, Zeynep Et Al. "Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis," European Food Research and Technology , vol.249, no.5, 1351-1361, 2023

Kalaycıoğlu, Zeynep Et Al. "Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis." European Food Research and Technology , vol.249, no.5, pp.1351-1361, 2023

Kalaycıoğlu, Z. Et Al. (2023) . "Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis." European Food Research and Technology , vol.249, no.5, pp.1351-1361.

@article{article, author={Zeynep Kalaycıoğlu Et Al. }, title={Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis}, journal={European Food Research and Technology}, year=2023, pages={1351-1361} }