Özdemir, H. Et Al. 2021. Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7 , 2606-2616.

Özdemir, H., Bakkalbaşı, E., & Javidipour, İ., (2021). Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, 2606-2616.

Özdemir, Halime, Emre Bakkalbaşı, And İsa Cavidoğlu. "Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, 2606-2616, 2021

Özdemir, Halime Et Al. "Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, pp.2606-2616, 2021

Özdemir, H. Bakkalbaşı, E. And Javidipour, İ. (2021) . "Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, pp.2606-2616.

@article{article, author={Halime Özdemir Et Al. }, title={Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2021, pages={2606-2616} }