ÇOLAK, N. Et Al. 2017. Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.). FOOD BIOSCIENCE , vol.20 , 67-78.

ÇOLAK, N., Primetta, A. K., Riihinen, K. R., Jaakola, L., Gruz, J., Strnad, M., ... TORUN, H.(2017). Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.). FOOD BIOSCIENCE , vol.20, 67-78.

ÇOLAK, NESRİN Et Al. "Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)," FOOD BIOSCIENCE , vol.20, 67-78, 2017

ÇOLAK, NESRİN Et Al. "Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)." FOOD BIOSCIENCE , vol.20, pp.67-78, 2017

ÇOLAK, N. Et Al. (2017) . "Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)." FOOD BIOSCIENCE , vol.20, pp.67-78.

@article{article, author={NESRİN ÇOLAK Et Al. }, title={Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)}, journal={FOOD BIOSCIENCE}, year=2017, pages={67-78} }