Goker, G. Et Al. 2021. Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace. FOOD CHEMISTRY , vol.345 .

Goker, G., Kiralan, S., TEKİN, A., & ERDOĞDU, F., (2021). Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace. FOOD CHEMISTRY , vol.345.

Goker, Gizem Et Al. "Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace," FOOD CHEMISTRY , vol.345, 2021

Goker, Gizem Et Al. "Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace." FOOD CHEMISTRY , vol.345, 2021

Goker, G. Et Al. (2021) . "Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace." FOOD CHEMISTRY , vol.345.

@article{article, author={Gizem Goker Et Al. }, title={Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace}, journal={FOOD CHEMISTRY}, year=2021}