İDUĞ, T. Et Al. 2019. In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method. 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research , (Marmaris, Turkey).

İDUĞ, T., HIZLI, H., EYUPOĞLU, O. E., & KOÇ, F., (2019). In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method . 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research, Marmaris, Turkey

İDUĞ, TUĞBA Et Al. "In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method," 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research, Marmaris, Turkey, 2019

İDUĞ, TUĞBA Et Al. "In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method." 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research , Marmaris, Turkey, 2019

İDUĞ, T. Et Al. (2019) . "In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method." 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research , Marmaris, Turkey.

@conferencepaper{conferencepaper, author={TUĞBA İDUĞ Et Al. }, title={In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method}, congress name={2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research}, city={Marmaris}, country={Turkey}, year={2019}}