Uzlaşır, T. Et Al. 2023. Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis. FOOD CHEMISTRY , vol.429 , 1-15.

Uzlaşır, T., Işık, O., Uslu, L., Selli, S., & Kelebek, H., (2023). Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis. FOOD CHEMISTRY , vol.429, 1-15.

Uzlaşır, Türkan Et Al. "Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis," FOOD CHEMISTRY , vol.429, 1-15, 2023

Uzlaşır, Türkan Et Al. "Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis." FOOD CHEMISTRY , vol.429, pp.1-15, 2023

Uzlaşır, T. Et Al. (2023) . "Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis." FOOD CHEMISTRY , vol.429, pp.1-15.

@article{article, author={Türkan Uzlaşır Et Al. }, title={Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis}, journal={FOOD CHEMISTRY}, year=2023, pages={1-15} }