Yılmaz, V. A. 2019. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. CEREAL CHEMISTRY , vol.96, no.6 , 1093-1102.

Yılmaz, V. A., (2019). Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. CEREAL CHEMISTRY , vol.96, no.6, 1093-1102.

Yılmaz, Volkan. "Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur," CEREAL CHEMISTRY , vol.96, no.6, 1093-1102, 2019

Yılmaz, Volkan A. . "Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur." CEREAL CHEMISTRY , vol.96, no.6, pp.1093-1102, 2019

Yılmaz, V. A. (2019) . "Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur." CEREAL CHEMISTRY , vol.96, no.6, pp.1093-1102.

@article{article, author={Volkan Arif Yılmaz}, title={Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur}, journal={CEREAL CHEMISTRY}, year=2019, pages={1093-1102} }