KUTLU KANTAR, N. Et Al. 2017. Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology. Innovations in Food Science and Technology .

KUTLU KANTAR, N., Bıçak, C., Ekinci, D., Kılıç, E., Erdem, N., İŞCİ YAKAN, A., ... ŞAKIYAN DEMİRKOL, Ö.(2017). Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology . Innovations in Food Science and Technology

KUTLU KANTAR, NACİYE Et Al. "Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology," Innovations in Food Science and Technology, 2017

KUTLU KANTAR, NACİYE K. Et Al. "Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology." Innovations in Food Science and Technology , 2017

KUTLU KANTAR, N. Et Al. (2017) . "Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology." Innovations in Food Science and Technology .

@conferencepaper{conferencepaper, author={NACİYE KUTLU KANTAR Et Al. }, title={Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology}, congress name={Innovations in Food Science and Technology}, city={}, country={}, year={2017}}