Korkmaz, K. Et Al. 2022. Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1 , 1-15.

Korkmaz, K., Tokur, B., & Uçar, Y., (2022). Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, 1-15.

Korkmaz, Koray, Bahar Tokur, And YILMAZ UÇAR. "Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, 1-15, 2022

Korkmaz, Koray Et Al. "Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, pp.1-15, 2022

Korkmaz, K. Tokur, B. And Uçar, Y. (2022) . "Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, pp.1-15.

@article{article, author={Koray Korkmaz Et Al. }, title={Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2022, pages={1-15} }