KESKİN, M. 2020. Chemical characterization of Arabic gum- chitosan-propolis beads and determination of α-amylase inhibition effect. Progress in Nutrition , vol.22, no.2 , 562-567.

KESKİN, M., (2020). Chemical characterization of Arabic gum- chitosan-propolis beads and determination of α-amylase inhibition effect. Progress in Nutrition , vol.22, no.2, 562-567.

KESKİN, MERVE. "Chemical characterization of Arabic gum- chitosan-propolis beads and determination of α-amylase inhibition effect," Progress in Nutrition , vol.22, no.2, 562-567, 2020

KESKİN, MERVE. "Chemical characterization of Arabic gum- chitosan-propolis beads and determination of α-amylase inhibition effect." Progress in Nutrition , vol.22, no.2, pp.562-567, 2020

KESKİN, M. (2020) . "Chemical characterization of Arabic gum- chitosan-propolis beads and determination of α-amylase inhibition effect." Progress in Nutrition , vol.22, no.2, pp.562-567.

@article{article, author={MERVE KESKİN}, title={Chemical characterization of Arabic gum- chitosan-propolis beads and determination of α-amylase inhibition effect}, journal={Progress in Nutrition}, year=2020, pages={562-567} }