D. ŞAHİNGİL Et Al. , "Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99, pp.525-532, 2019
ŞAHİNGİL, D. Et Al. 2019. Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99 , 525-532.
ŞAHİNGİL, D., GOKCE, Y., Yuceer, M., & HAYALOĞLU, A. A., (2019). Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99, 525-532.
ŞAHİNGİL, DİDEM Et Al. "Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99, 525-532, 2019
ŞAHİNGİL, DİDEM Et Al. "Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99, pp.525-532, 2019
ŞAHİNGİL, D. Et Al. (2019) . "Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99, pp.525-532.
@article{article, author={DİDEM ŞAHİNGİL Et Al. }, title={Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2019, pages={525-532} }