Ozel, M. Z. Et Al. 2014. Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.59, no.1 , 283-288.

Ozel, M. Z., Yanik, D., Gogus, F., Hamilton, J. F., & Lewis, A. C., (2014). Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.59, no.1, 283-288.

Ozel, Mustafa Et Al. "Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.59, no.1, 283-288, 2014

Ozel, Mustafa Z. Et Al. "Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.59, no.1, pp.283-288, 2014

Ozel, M. Z. Et Al. (2014) . "Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.59, no.1, pp.283-288.

@article{article, author={Mustafa Z. Ozel Et Al. }, title={Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2014, pages={283-288} }