Öztürk, H. İ. Et Al. 2022. Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening. Food Research International , vol.162 .

Öztürk, H. İ., Oraç, A., & Akın, N., (2022). Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening. Food Research International , vol.162.

Öztürk, Hale, Aysun Oraç, And Nihat Akın. "Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening," Food Research International , vol.162, 2022

Öztürk, Hale İ. Et Al. "Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening." Food Research International , vol.162, 2022

Öztürk, H. İ. Oraç, A. And Akın, N. (2022) . "Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening." Food Research International , vol.162.

@article{article, author={Hale İnci ÖZTÜRK Et Al. }, title={Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening}, journal={Food Research International}, year=2022}