Gurbuz, O. Et Al. 2006. Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS. Developments in Food Science , vol.43 , 297-300.

Gurbuz, O., Odor, B., & Rouseff, R., (2006). Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS. Developments in Food Science , vol.43, 297-300.

Gurbuz, OZAN, Brenda Odor, And Russell Rouseff. "Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS," Developments in Food Science , vol.43, 297-300, 2006

Gurbuz, OZAN Et Al. "Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS." Developments in Food Science , vol.43, pp.297-300, 2006

Gurbuz, O. Odor, B. And Rouseff, R. (2006) . "Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS." Developments in Food Science , vol.43, pp.297-300.

@article{article, author={OZAN GÜRBÜZ Et Al. }, title={Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS}, journal={Developments in Food Science}, year=2006, pages={297-300} }