KUTLU KANTAR, N. Et Al. 2018. APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY. GIDA / THE JOURNAL OF FOOD , no.2 , 264-272.

KUTLU KANTAR, N., CANSU, B., EKİNCİ, D., KILIÇ, E., ERDEM, N., İŞCİ YAKAN, A., ... ŞAKIYAN DEMİRKOL, Ö.(2018). APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY. GIDA / THE JOURNAL OF FOOD , no.2, 264-272.

KUTLU KANTAR, NACİYE Et Al. "APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY," GIDA / THE JOURNAL OF FOOD , no.2, 264-272, 2018

KUTLU KANTAR, NACİYE K. Et Al. "APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY." GIDA / THE JOURNAL OF FOOD , no.2, pp.264-272, 2018

KUTLU KANTAR, N. Et Al. (2018) . "APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY." GIDA / THE JOURNAL OF FOOD , no.2, pp.264-272.

@article{article, author={NACİYE KUTLU KANTAR Et Al. }, title={APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY}, journal={GIDA / THE JOURNAL OF FOOD}, year=2018, pages={264-272} }