SAĞDIÇ, O. Et Al. 2013. Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3 , 658-666.

SAĞDIÇ, O., SİLİCİ, S., & EKİCİ, L., (2013). Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, 658-666.

SAĞDIÇ, Osman, SİBEL SİLİCİ, And LÜTFİYE EKİCİ. "Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, 658-666, 2013

SAĞDIÇ, Osman Et Al. "Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, pp.658-666, 2013

SAĞDIÇ, O. SİLİCİ, S. And EKİCİ, L. (2013) . "Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, pp.658-666.

@article{article, author={Osman SAĞDIÇ Et Al. }, title={Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2013, pages={658-666} }