Bozdogan, A. Et Al. 2019. Effects of the storage of Turkish Gemlik olives under CO2 and N-2 on the phenolic compounds and fatty acid compositions of olive oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1 , 187-195.

Bozdogan, A., Eker, T., Konuskan, D., Oz, A. T., & Kafkas, E., (2019). Effects of the storage of Turkish Gemlik olives under CO2 and N-2 on the phenolic compounds and fatty acid compositions of olive oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, 187-195.

Bozdogan, NESİBE Et Al. "Effects of the storage of Turkish Gemlik olives under CO2 and N-2 on the phenolic compounds and fatty acid compositions of olive oils," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, 187-195, 2019

Bozdogan, NESİBE E. Et Al. "Effects of the storage of Turkish Gemlik olives under CO2 and N-2 on the phenolic compounds and fatty acid compositions of olive oils." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, pp.187-195, 2019

Bozdogan, A. Et Al. (2019) . "Effects of the storage of Turkish Gemlik olives under CO2 and N-2 on the phenolic compounds and fatty acid compositions of olive oils." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.1, pp.187-195.

@article{article, author={NESİBE EBRU YAŞA KAFKAS Et Al. }, title={Effects of the storage of Turkish Gemlik olives under CO2 and N-2 on the phenolic compounds and fatty acid compositions of olive oils}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2019, pages={187-195} }