Turkmen, N. Et Al. 2006. Effects of prolonged heating on antioxidant activity and colour of honey. FOOD CHEMISTRY , vol.95, no.4 , 653-657.

Turkmen, N., Sari, F., Poyrazoglu, E., & Velioglu, Y., (2006). Effects of prolonged heating on antioxidant activity and colour of honey. FOOD CHEMISTRY , vol.95, no.4, 653-657.

Turkmen, N Et Al. "Effects of prolonged heating on antioxidant activity and colour of honey," FOOD CHEMISTRY , vol.95, no.4, 653-657, 2006

Turkmen, N Et Al. "Effects of prolonged heating on antioxidant activity and colour of honey." FOOD CHEMISTRY , vol.95, no.4, pp.653-657, 2006

Turkmen, N. Et Al. (2006) . "Effects of prolonged heating on antioxidant activity and colour of honey." FOOD CHEMISTRY , vol.95, no.4, pp.653-657.

@article{article, author={N Turkmen Et Al. }, title={Effects of prolonged heating on antioxidant activity and colour of honey}, journal={FOOD CHEMISTRY}, year=2006, pages={653-657} }