Tokusoglu, O. Et Al. 2010. High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.11, no.2 , 250-258.

Tokusoglu, O., ALPAS, H., & BOZOGLU, F., (2010). High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.11, no.2, 250-258.

Tokusoglu, Oezlem, HAMİ ALPAS, And Faruk BOZOGLU. "High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.11, no.2, 250-258, 2010

Tokusoglu, Oezlem Et Al. "High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.11, no.2, pp.250-258, 2010

Tokusoglu, O. ALPAS, H. And BOZOGLU, F. (2010) . "High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.11, no.2, pp.250-258.

@article{article, author={Oezlem Tokusoglu Et Al. }, title={High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2010, pages={250-258} }