Uylaser, V. 2015. Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations. CYTA-JOURNAL OF FOOD , vol.13, no.2 , 167-173.

Uylaser, V., (2015). Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations. CYTA-JOURNAL OF FOOD , vol.13, no.2, 167-173.

Uylaser, VİLDAN. "Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations," CYTA-JOURNAL OF FOOD , vol.13, no.2, 167-173, 2015

Uylaser, VİLDAN. "Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations." CYTA-JOURNAL OF FOOD , vol.13, no.2, pp.167-173, 2015

Uylaser, V. (2015) . "Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations." CYTA-JOURNAL OF FOOD , vol.13, no.2, pp.167-173.

@article{article, author={VİLDAN UYLAŞER}, title={Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations}, journal={CYTA-JOURNAL OF FOOD}, year=2015, pages={167-173} }