Kiralan, S. S. Et Al. 2021. Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation. Food Analytical Methods , vol.14, no.5 , 883-896.

Kiralan, S. S., Karagoz, S. G., Özkan, G., Kiralan, M., & Ketenoğlu, O., (2021). Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation. Food Analytical Methods , vol.14, no.5, 883-896.

Kiralan, Sunduz Et Al. "Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation," Food Analytical Methods , vol.14, no.5, 883-896, 2021

Kiralan, Sunduz S. Et Al. "Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation." Food Analytical Methods , vol.14, no.5, pp.883-896, 2021

Kiralan, S. S. Et Al. (2021) . "Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation." Food Analytical Methods , vol.14, no.5, pp.883-896.

@article{article, author={Sunduz Sezer Kiralan Et Al. }, title={Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation}, journal={Food Analytical Methods}, year=2021, pages={883-896} }