Oksuz, T., Tacer-Caba, Z., Nilufer-Erdil, D., & Boyacioglu, D. (2019). Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices. J Food Sci Technol.
استشهاد بنمط شيكاغوOksuz, Tugba, Zeynep Tacer-Caba, Dilara Nilufer-Erdil, و Dilek Boyacioglu. "Changes in Bioavailability of Sour Cherry (Prunus Cerasus L.) Phenolics and Anthocyanins When Consumed With Dairy Food Matrices." J Food Sci Technol 2019.
MLA استشهادOksuz, Tugba, Zeynep Tacer-Caba, Dilara Nilufer-Erdil, و Dilek Boyacioglu. "Changes in Bioavailability of Sour Cherry (Prunus Cerasus L.) Phenolics and Anthocyanins When Consumed With Dairy Food Matrices." J Food Sci Technol 2019.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.