Ince, A. E. Et Al. 2014. Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.51, no.10 , 2776-2782.

Ince, A. E., ŞAHİN, S., & Sumnu, G., (2014). Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.51, no.10, 2776-2782.

Ince, Alev, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.51, no.10, 2776-2782, 2014

Ince, Alev E. Et Al. "Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.51, no.10, pp.2776-2782, 2014

Ince, A. E. ŞAHİN, S. And Sumnu, G. (2014) . "Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.51, no.10, pp.2776-2782.

@article{article, author={Alev Emine Ince Et Al. }, title={Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2014, pages={2776-2782} }