YILMAZ, B. Et Al. 2023. Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato. JOURNAL OF FOOD BIOCHEMISTRY , vol.2023 .

YILMAZ, B., Sahin, T. O., & AĞAGÜNDÜZ, D., (2023). Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato. JOURNAL OF FOOD BIOCHEMISTRY , vol.2023.

YILMAZ, BİRSEN, TESLİME ÖZGE ŞAHİN, And DUYGU AĞAGÜNDÜZ. "Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato," JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, 2023

YILMAZ, BİRSEN Et Al. "Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato." JOURNAL OF FOOD BIOCHEMISTRY , vol.2023, 2023

YILMAZ, B. Sahin, T. O. And AĞAGÜNDÜZ, D. (2023) . "Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato." JOURNAL OF FOOD BIOCHEMISTRY , vol.2023.

@article{article, author={BİRSEN YILMAZ Et Al. }, title={Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato}, journal={JOURNAL OF FOOD BIOCHEMISTRY}, year=2023}