AKPINAR BAYİZİT, A. Et Al. 2019. Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography. MOJ Food Process Technology , vol.7, no.1 , 4-9.

AKPINAR BAYİZİT, A., ÖZCAN, T., YILMAZ ERSAN, L., BARLAK, N., & HOCA, G., (2019). Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography. MOJ Food Process Technology , vol.7, no.1, 4-9.

AKPINAR BAYİZİT, ARZU Et Al. "Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography," MOJ Food Process Technology , vol.7, no.1, 4-9, 2019

AKPINAR BAYİZİT, ARZU A. Et Al. "Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography." MOJ Food Process Technology , vol.7, no.1, pp.4-9, 2019

AKPINAR BAYİZİT, A. Et Al. (2019) . "Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography." MOJ Food Process Technology , vol.7, no.1, pp.4-9.

@article{article, author={ARZU AKPINAR BAYİZİT Et Al. }, title={Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography}, journal={MOJ Food Process Technology}, year=2019, pages={4-9} }