Konar, N. Et Al. 2012. Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, no.1-2 , 26-35.

Konar, N., Poyrazoglu, E. S., DEMİR, K., & ARTIK, N., (2012). Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, no.1-2, 26-35.

Konar, NEVZAT Et Al. "Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, no.1-2, 26-35, 2012

Konar, NEVZAT Et Al. "Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, no.1-2, pp.26-35, 2012

Konar, N. Et Al. (2012) . "Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, no.1-2, pp.26-35.

@article{article, author={NEVZAT KONAR Et Al. }, title={Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, year=2012, pages={26-35} }