Guldiken, B.;                     Toydemir, G.;                     Nur Memis, K.;                     Okur, S.;                     Boyacioglu, D.;                     Capanoglu, E.    
        Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility. Int. J. Mol. Sci. 2016, 17, 858.
    https://doi.org/10.3390/ijms17060858
    AMA Style
    
                                Guldiken B,                                 Toydemir G,                                 Nur Memis K,                                 Okur S,                                 Boyacioglu D,                                 Capanoglu E.        
                Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility. International Journal of Molecular Sciences. 2016; 17(6):858.
        https://doi.org/10.3390/ijms17060858
    
    Chicago/Turabian Style
    
                                Guldiken, Burcu,                                 Gamze Toydemir,                                 Kubra Nur Memis,                                 Sena Okur,                                 Dilek Boyacioglu,                                 and Esra Capanoglu.        
                2016. "Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility" International Journal of Molecular Sciences 17, no. 6: 858.
        https://doi.org/10.3390/ijms17060858
    
    APA Style
    
                                Guldiken, B.,                                 Toydemir, G.,                                 Nur Memis, K.,                                 Okur, S.,                                 Boyacioglu, D.,                                 & Capanoglu, E.        
        
        (2016). Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility. International Journal of Molecular Sciences, 17(6), 858.
        https://doi.org/10.3390/ijms17060858