Uzlaşır, T. Et Al. 2021. Assessment of the aroma profiles of Spirulina Platensis using HS-SPME–GC-MS and Determination of Antioxidant Capacity. 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , (Adana, Turkey), 327-334.

Uzlaşır, T., IŞIK, O., USLU, L., SELLİ, S., & KELEBEK, H., (2021). Assessment of the aroma profiles of Spirulina Platensis using HS-SPME–GC-MS and Determination of Antioxidant Capacity . 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS (pp.327-334). Adana, Turkey

Uzlaşır, Türkan Et Al. "Assessment of the aroma profiles of Spirulina Platensis using HS-SPME–GC-MS and Determination of Antioxidant Capacity," 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 2021

Uzlaşır, Türkan Et Al. "Assessment of the aroma profiles of Spirulina Platensis using HS-SPME–GC-MS and Determination of Antioxidant Capacity." 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Adana, Turkey, pp.327-334, 2021

Uzlaşır, T. Et Al. (2021) . "Assessment of the aroma profiles of Spirulina Platensis using HS-SPME–GC-MS and Determination of Antioxidant Capacity." 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Adana, Turkey, pp.327-334.

@conferencepaper{conferencepaper, author={Türkan Uzlaşır Et Al. }, title={Assessment of the aroma profiles of Spirulina Platensis using HS-SPME–GC-MS and Determination of Antioxidant Capacity}, congress name={2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS}, city={Adana}, country={Turkey}, year={2021}, pages={327-334} }