Sari, F. And Velioglu, Y. S. 2013. Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.2 , 229-236.

Sari, F., & Velioglu, Y. S., (2013). Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.2, 229-236.

Sari, FERDA, And Y. Sedat Velioglu. "Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.2, 229-236, 2013

Sari, FERDA And Velioglu, Y. S. . "Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.2, pp.229-236, 2013

Sari, F. And Velioglu, Y. S. (2013) . "Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.2, pp.229-236.

@article{article, author={FERDA SARI And author={Y. Sedat Velioglu}, title={Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2013, pages={229-236} }