Cevik, S. Et Al. 2016. Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.59 .

Cevik, S., ÖZKAN, G., & Kiralan, M., (2016). Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.59.

Cevik, ŞERİFE, Gülcan ÖZKAN, And Mustafa Kiralan. "Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil," BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.59, 2016

Cevik, ŞERİFE Et Al. "Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil." BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.59, 2016

Cevik, S. ÖZKAN, G. And Kiralan, M. (2016) . "Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil." BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , vol.59.

@article{article, author={ŞERİFE ÇEVİK Et Al. }, title={Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil}, journal={BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY}, year=2016}