H. Ozkaya Et Al. , "Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.28, pp.5713-5719, 2017
Ozkaya, H. Et Al. 2017. Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.28 , 5713-5719.
Ozkaya, H., Ozkaya, B., Duman, B., & Turksoy, S., (2017). Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.28, 5713-5719.
Ozkaya, H. Et Al. "Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.28, 5713-5719, 2017
Ozkaya, H. Et Al. "Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.28, pp.5713-5719, 2017
Ozkaya, H. Et Al. (2017) . "Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.28, pp.5713-5719.
@article{article, author={H. Ozkaya Et Al. }, title={Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2017, pages={5713-5719} }