ERKAN, N. Et Al. 2009. A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants. FOOD RESEARCH INTERNATIONAL , vol.42, no.8 , 1171-1177.

ERKAN, N., Ayrancı, G., & Ayranci, E., (2009). A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants. FOOD RESEARCH INTERNATIONAL , vol.42, no.8, 1171-1177.

ERKAN, NACİYE, Guler Ayrancı, And EROL AYRANCI. "A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants," FOOD RESEARCH INTERNATIONAL , vol.42, no.8, 1171-1177, 2009

ERKAN, NACİYE Et Al. "A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants." FOOD RESEARCH INTERNATIONAL , vol.42, no.8, pp.1171-1177, 2009

ERKAN, N. Ayrancı, G. And Ayranci, E. (2009) . "A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants." FOOD RESEARCH INTERNATIONAL , vol.42, no.8, pp.1171-1177.

@article{article, author={NACİYE ERKAN Et Al. }, title={A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants}, journal={FOOD RESEARCH INTERNATIONAL}, year=2009, pages={1171-1177} }