Yasar, B. Et Al. 2022. Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions. International Journal of Gastronomy and Food Science , vol.30 .

Yasar, B., Kutlu, G., & TÖRNÜK, F., (2022). Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions. International Journal of Gastronomy and Food Science , vol.30.

Yasar, Bahar, Gozde Kutlu, And FATİH TÖRNÜK. "Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions," International Journal of Gastronomy and Food Science , vol.30, 2022

Yasar, Bahar Et Al. "Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions." International Journal of Gastronomy and Food Science , vol.30, 2022

Yasar, B. Kutlu, G. And TÖRNÜK, F. (2022) . "Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions." International Journal of Gastronomy and Food Science , vol.30.

@article{article, author={Bahar Yasar Et Al. }, title={Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions}, journal={International Journal of Gastronomy and Food Science}, year=2022}