CİĞEROĞLU, Z. Et Al. 2022. A comparative study of lipid oxidation in garlic oil (Allium sativum L.): An accelerated oxidation. Journal of Food Processing and Preservation , vol.46, no.10 .

CİĞEROĞLU, Z., ŞAHİN SEVGİLİ, S., & KURTULBAŞ ŞAHİN, E., (2022). A comparative study of lipid oxidation in garlic oil (Allium sativum L.): An accelerated oxidation. Journal of Food Processing and Preservation , vol.46, no.10.

CİĞEROĞLU, ZEYNEP, SELİN ŞAHİN SEVGİLİ, And EBRU KURTULBAŞ ŞAHİN. "A comparative study of lipid oxidation in garlic oil (Allium sativum L.): An accelerated oxidation," Journal of Food Processing and Preservation , vol.46, no.10, 2022

CİĞEROĞLU, ZEYNEP Et Al. "A comparative study of lipid oxidation in garlic oil (Allium sativum L.): An accelerated oxidation." Journal of Food Processing and Preservation , vol.46, no.10, 2022

CİĞEROĞLU, Z. ŞAHİN SEVGİLİ, S. And KURTULBAŞ ŞAHİN, E. (2022) . "A comparative study of lipid oxidation in garlic oil (Allium sativum L.): An accelerated oxidation." Journal of Food Processing and Preservation , vol.46, no.10.

@article{article, author={ZEYNEP CİĞEROĞLU Et Al. }, title={A comparative study of lipid oxidation in garlic oil (Allium sativum L.): An accelerated oxidation}, journal={Journal of Food Processing and Preservation}, year=2022}