DOĞUER, Ç. Et Al. 2021. Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5 .

DOĞUER, Ç., YIKMIŞ, S., LEVENT, O., & Turkol, M., (2021). Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5.

DOĞUER, ÇAĞLAR Et Al. "Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5, 2021

DOĞUER, ÇAĞLAR Et Al. "Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5, 2021

DOĞUER, Ç. Et Al. (2021) . "Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.5.

@article{article, author={ÇAĞLAR DOĞUER Et Al. }, title={Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}