I. Javidipour Et Al. , "Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.7, pp.1582-1592, 2017
Javidipour, I. Et Al. 2017. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.7 , 1582-1592.
Javidipour, I., ERİNÇ, H., Baştürk, A., & Tekin, A., (2017). Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.7, 1582-1592.
Javidipour, İsa Et Al. "Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.7, 1582-1592, 2017
Javidipour, İsa Et Al. "Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.7, pp.1582-1592, 2017
Javidipour, I. Et Al. (2017) . "Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.7, pp.1582-1592.
@article{article, author={İsa Cavidoğlu Et Al. }, title={Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017, pages={1582-1592} }