G. ÖZKAN Et Al. , "Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants," In Handbook of Bioengineering-Volume , elsevier, 2018, pp.311-350.
ÖZKAN, G. Et Al. Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants. 2018. In Handbook of Bioengineering-Volume , elsevier, 311-350.
ÖZKAN, G., Kamiloğlu, S., ÇAPANOĞLU GÜVEN, E., HIZAL YÜCESOY, F. J., & APAK, M. R., (2018). Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants. Handbook of Bioengineering-Volume (pp.311-350), elsevier.
ÖZKAN, Gülay Et Al. "Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants." In Handbook of Bioengineering-Volume , 311-350. elsevier, 2018
ÖZKAN, Gülay Et Al. "Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants." Handbook of Bioengineering-Volume , elsevier, 2018, pp.311-350.
ÖZKAN, G. Et Al. (2018) "Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants", Handbook of Bioengineering-Volume . elsevier.
@bookchapter{bookchapter, author ={Gülay Özkan Et Al. }, chaptertitle={Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants}, booktitle={ Handbook of Bioengineering-Volume}, publisher={elsevier}, city={},year={2018} }