G. Özkan Et Al. , "Use of Nanotechnological Methodsfor the Analysis and Stabilityof Food Antioxidants," In Impact of Nanoscience in the Food Industry, , London: Elsevier Science, Oxford/Amsterdam , 2018, pp.311-350.
Özkan, G. Et Al. Use of Nanotechnological Methodsfor the Analysis and Stabilityof Food Antioxidants. 2018. In Impact of Nanoscience in the Food Industry, , Elsevier Science, Oxford/Amsterdam , London, 311-350.
Özkan, G., Kamiloğlu, S., Çapanoğlu, E., Hızal Yücesoy, F. J., & APAK, M. R., (2018). Use of Nanotechnological Methodsfor the Analysis and Stabilityof Food Antioxidants. Impact of Nanoscience in the Food Industry, (pp.311-350), London: Elsevier Science, Oxford/Amsterdam .
Özkan, Gülay Et Al. "Use of Nanotechnological Methodsfor the Analysis and Stabilityof Food Antioxidants." In Impact of Nanoscience in the Food Industry, , 311-350. London: Elsevier Science, Oxford/Amsterdam , 2018
Özkan, Gülay Et Al. "Use of Nanotechnological Methodsfor the Analysis and Stabilityof Food Antioxidants." Impact of Nanoscience in the Food Industry, , Elsevier Science, Oxford/Amsterdam , 2018, pp.311-350.
Özkan, G. Et Al. (2018) "Use of Nanotechnological Methodsfor the Analysis and Stabilityof Food Antioxidants", Impact of Nanoscience in the Food Industry, . London: Elsevier Science, Oxford/Amsterdam .
@bookchapter{bookchapter, author ={Gülay Özkan Et Al. }, chaptertitle={Use of Nanotechnological Methodsfor the Analysis and Stabilityof Food Antioxidants}, booktitle={ Impact of Nanoscience in the Food Industry,}, publisher={Elsevier Science, Oxford/Amsterdam }, city={London},year={2018} }