AYTAR, E. C. And AYDIN, B. 2024. Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans. Food and Bioprocess Technology .

AYTAR, E. C., & AYDIN, B., (2024). Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans. Food and Bioprocess Technology .

AYTAR, ERDİ, And BETÜL AYDIN. "Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans," Food and Bioprocess Technology , 2024

AYTAR, ERDİ C. And AYDIN, BETÜL. "Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans." Food and Bioprocess Technology , 2024

AYTAR, E. C. And AYDIN, B. (2024) . "Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans." Food and Bioprocess Technology .

@article{article, author={ERDİ CAN AYTAR And author={BETÜL AYDIN}, title={Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans}, journal={Food and Bioprocess Technology}, year=2024}