Kasımoğlu, Z. Et Al. 2018. The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.3 , 2080-2086.

Kasımoğlu, Z., Tontul, I., SOYLU, A., GULEN, K., & TOPUZ, A., (2018). The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.3, 2080-2086.

Kasımoğlu, Zehra Et Al. "The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.3, 2080-2086, 2018

Kasımoğlu, Zehra Et Al. "The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.3, pp.2080-2086, 2018

Kasımoğlu, Z. Et Al. (2018) . "The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.3, pp.2080-2086.

@article{article, author={Zehra Kasımoğlu Et Al. }, title={The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2018, pages={2080-2086} }