Karabulut, I. 2010. Effects of alpha-tocopherol, beta-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols. FOOD CHEMISTRY , vol.123, no.3 , 622-627.

Karabulut, I., (2010). Effects of alpha-tocopherol, beta-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols. FOOD CHEMISTRY , vol.123, no.3, 622-627.

Karabulut, İHSAN. "Effects of alpha-tocopherol, beta-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols," FOOD CHEMISTRY , vol.123, no.3, 622-627, 2010

Karabulut, İHSAN. "Effects of alpha-tocopherol, beta-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols." FOOD CHEMISTRY , vol.123, no.3, pp.622-627, 2010

Karabulut, I. (2010) . "Effects of alpha-tocopherol, beta-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols." FOOD CHEMISTRY , vol.123, no.3, pp.622-627.

@article{article, author={İHSAN KARABULUT}, title={Effects of alpha-tocopherol, beta-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols}, journal={FOOD CHEMISTRY}, year=2010, pages={622-627} }