Bakkalbaşı, E. 2019. Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1 , 43-50.

Bakkalbaşı, E., (2019). Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, 43-50.

Bakkalbaşı, Emre. "Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, 43-50, 2019

Bakkalbaşı, Emre. "Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, pp.43-50, 2019

Bakkalbaşı, E. (2019) . "Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, pp.43-50.

@article{article, author={Emre Bakkalbaşı}, title={Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2019, pages={43-50} }