H. Gurkan And A. A. Hayaloglu, "Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2017
Gurkan, H. And Hayaloglu, A. A. 2017. Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20 .
Gurkan, H., & Hayaloglu, A. A., (2017). Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20.
Gurkan, HACER, And ALİ ADNAN HAYALOĞLU. "Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2017
Gurkan, HACER And Hayaloglu, ALİ A. . "Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2017
Gurkan, H. And Hayaloglu, A. A. (2017) . "Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20.
@article{article, author={HACER GÜRKAN And author={ALİ ADNAN HAYALOĞLU}, title={Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017}