B. Yılmaz Et Al. , "Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato," JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, no. 6598528 , pp.1-11, 2023
Yılmaz, B. Et Al. 2023. Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato. JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, no. 6598528 , 1-11.
Yılmaz, B., Şahin, T. Ö., & Ağagündüz, D., (2023). Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato. JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, no. 6598528 , 1-11.
Yılmaz, BİRSEN, Teslime Özge Şahin, And Duygu Ağagündüz. "Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato," JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, no. 6598528 , 1-11, 2023
Yılmaz, BİRSEN Et Al. "Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato." JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, no. 6598528 , pp.1-11, 2023
Yılmaz, B. Şahin, T. Ö. And Ağagündüz, D. (2023) . "Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato." JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, no. 6598528 , pp.1-11.
@article{article, author={BİRSEN YILMAZ Et Al. }, title={Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato}, journal={JOURNAL OF FOOD BIOCHEMISTRY}, year=2023, pages={1-11} }