Icyer, N. C. Et Al. 2016. Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.70 , 24-32.

Icyer, N. C., TOKER, Ö. S., KARASU, S., TÖRNÜK, F., BOZKURT, F., ARICI, M., ... SAĞDIÇ, O.(2016). Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.70, 24-32.

Icyer, Necattin Et Al. "Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.70, 24-32, 2016

Icyer, Necattin C. Et Al. "Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.70, pp.24-32, 2016

Icyer, N. C. Et Al. (2016) . "Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.70, pp.24-32.

@article{article, author={Necattin Cihat İÇYER Et Al. }, title={Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={24-32} }