Şensu, E. Et Al. 2021. Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors. LWT , vol.140 .

Şensu, E., Kasapoğlu, K. N., Gültekin-Özgüven, M., Demircan, E., Arslaner, A., & Günşar, B., (2021). Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors. LWT , vol.140.

Şensu, EDA Et Al. "Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors," LWT , vol.140, 2021

Şensu, EDA Ş. Et Al. "Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors." LWT , vol.140, 2021

Şensu, E. Et Al. (2021) . "Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors." LWT , vol.140.

@article{article, author={EDA ŞENSU DEMİR Et Al. }, title={Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors}, journal={LWT}, year=2021}