R. Apak Et Al. , "Nanotechnological Methods of Antioxidant Characterization," In The Chemical Sensory Informatics of Food , Washington: American Chemical Society, 2015, pp.209-234.
Apak, R. Et Al. Nanotechnological Methods of Antioxidant Characterization. 2015. In The Chemical Sensory Informatics of Food , American Chemical Society, Washington, 209-234.
Apak, R., Çapanoğlu, E., & ARDA, A., (2015). Nanotechnological Methods of Antioxidant Characterization. The Chemical Sensory Informatics of Food (pp.209-234), Washington: American Chemical Society.
Apak, Reşat, Esra Çapanoğlu, And Ayşem ARDA. "Nanotechnological Methods of Antioxidant Characterization." In The Chemical Sensory Informatics of Food , 209-234. Washington: American Chemical Society, 2015
Apak, Reşat Et Al. "Nanotechnological Methods of Antioxidant Characterization." The Chemical Sensory Informatics of Food , American Chemical Society, 2015, pp.209-234.
Apak, R. Çapanoğlu, E. And ARDA, A. (2015) "Nanotechnological Methods of Antioxidant Characterization", The Chemical Sensory Informatics of Food . Washington: American Chemical Society.
@bookchapter{bookchapter, author ={Reşat Apak Et Al. }, chaptertitle={Nanotechnological Methods of Antioxidant Characterization}, booktitle={ The Chemical Sensory Informatics of Food}, publisher={American Chemical Society}, city={Washington},year={2015} }