Öztürk, H. İ. And Akin, N. 2018. Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening. Food Science and Technology (Brazil) , vol.38, no.4 , 674-682.

Öztürk, H. İ., & Akin, N., (2018). Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening. Food Science and Technology (Brazil) , vol.38, no.4, 674-682.

Öztürk, Hale, And Nihat Akin. "Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening," Food Science and Technology (Brazil) , vol.38, no.4, 674-682, 2018

Öztürk, Hale İ. And Akin, Nihat. "Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening." Food Science and Technology (Brazil) , vol.38, no.4, pp.674-682, 2018

Öztürk, H. İ. And Akin, N. (2018) . "Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening." Food Science and Technology (Brazil) , vol.38, no.4, pp.674-682.

@article{article, author={Hale İnci ÖZTÜRK And author={Nihat Akin}, title={Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening}, journal={Food Science and Technology (Brazil)}, year=2018, pages={674-682} }