G. Durmaz, "Freeze-dried ABTS(center dot+) method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils," FOOD CHEMISTRY , vol.133, no.4, pp.1658-1663, 2012
Durmaz, G. 2012. Freeze-dried ABTS(center dot+) method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils. FOOD CHEMISTRY , vol.133, no.4 , 1658-1663.
Durmaz, G., (2012). Freeze-dried ABTS(center dot+) method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils. FOOD CHEMISTRY , vol.133, no.4, 1658-1663.
Durmaz, GÖKHAN. "Freeze-dried ABTS(center dot+) method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils," FOOD CHEMISTRY , vol.133, no.4, 1658-1663, 2012
Durmaz, GÖKHAN. "Freeze-dried ABTS(center dot+) method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils." FOOD CHEMISTRY , vol.133, no.4, pp.1658-1663, 2012
Durmaz, G. (2012) . "Freeze-dried ABTS(center dot+) method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils." FOOD CHEMISTRY , vol.133, no.4, pp.1658-1663.
@article{article, author={GÖKHAN DURMAZ}, title={Freeze-dried ABTS(center dot+) method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils}, journal={FOOD CHEMISTRY}, year=2012, pages={1658-1663} }