D. KAHVECİ Et Al. , "Oxidative stability of enzymatically processed oils and fats," In Lipid Oxidation Challenges in Food Systems , AOCS Press, 2013, pp.211-242.
KAHVECİ, D. Et Al. Oxidative stability of enzymatically processed oils and fats. 2013. In Lipid Oxidation Challenges in Food Systems , AOCS Press, 211-242.
KAHVECİ, D., Guo, Z., Cheong, L., Falkeborg, M., Panpipat, W., & Xu, X., (2013). Oxidative stability of enzymatically processed oils and fats. Lipid Oxidation Challenges in Food Systems (pp.211-242), AOCS Press.
KAHVECİ, Derya Et Al. "Oxidative stability of enzymatically processed oils and fats." In Lipid Oxidation Challenges in Food Systems , 211-242. AOCS Press, 2013
KAHVECİ, Derya K. Et Al. "Oxidative stability of enzymatically processed oils and fats." Lipid Oxidation Challenges in Food Systems , AOCS Press, 2013, pp.211-242.
KAHVECİ, D. Et Al. (2013) "Oxidative stability of enzymatically processed oils and fats", Lipid Oxidation Challenges in Food Systems . AOCS Press.
@bookchapter{bookchapter, author ={Derya Kahveci Karıncaoğlu Et Al. }, chaptertitle={Oxidative stability of enzymatically processed oils and fats}, booktitle={ Lipid Oxidation Challenges in Food Systems}, publisher={AOCS Press}, city={},year={2013} }