Öztürk-Kerimoğlu, B. Et Al. 2019. Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?. Journal of Food Biochemistry , vol.43, no.11 .

Öztürk-Kerimoğlu, B., NACAK, B., Özyurt, V. H., & Serdaroğlu, M., (2019). Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?. Journal of Food Biochemistry , vol.43, no.11.

Öztürk-Kerimoğlu, Burcu Et Al. "Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?," Journal of Food Biochemistry , vol.43, no.11, 2019

Öztürk-Kerimoğlu, Burcu Et Al. "Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?." Journal of Food Biochemistry , vol.43, no.11, 2019

Öztürk-Kerimoğlu, B. Et Al. (2019) . "Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?." Journal of Food Biochemistry , vol.43, no.11.

@article{article, author={Burcu Öztürk-Kerimoğlu Et Al. }, title={Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?}, journal={Journal of Food Biochemistry}, year=2019}