Özkan, G. Et Al. Use of nanotechnological methods for the analysis and stability of food antioxidants. 2018. In Impact of Nanoscience in the Food Industry , Elsevier Science, Oxford/Amsterdam , California, 311-350.

Özkan, G., Kamiloğlu Beştepe, S., Çapanoğlu Güven, E., Hızal Yücesoy, F. J., & Apak, M. R., (2018). Use of nanotechnological methods for the analysis and stability of food antioxidants. Impact of Nanoscience in the Food Industry (pp.311-350), California: Elsevier Science, Oxford/Amsterdam .

Özkan, Gülay Et Al. "Use of nanotechnological methods for the analysis and stability of food antioxidants." In Impact of Nanoscience in the Food Industry , 311-350. California: Elsevier Science, Oxford/Amsterdam , 2018

Özkan, Gülay Et Al. "Use of nanotechnological methods for the analysis and stability of 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 methods for the analysis and stability of food antioxidants", Impact of Nanoscience in the Food Industry . California: Elsevier Science, Oxford/Amsterdam .

@bookchapter{bookchapter, author ={Gülay Özkan Et Al. }, chaptertitle={Use of nanotechnological methods for the analysis and stability of food antioxidants}, booktitle={ Impact of Nanoscience in the Food Industry}, publisher={Elsevier Science, Oxford/Amsterdam }, city={California},year={2018} }