TOKER, Ö. S. Et Al. 2018. Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality. FOOD CHEMISTRY , vol.254 , 224-231.

TOKER, Ö. S. , Konar, N., Palabiyik, I., Pirouzian, H. R. , Oba, S., POLAT, D. G. , ... Poyrazoglu, E. S. (2018). Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality. FOOD CHEMISTRY , vol.254, 224-231.

TOKER, Ömer Et Al. "Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality," FOOD CHEMISTRY , vol.254, 224-231, 2018

TOKER, Ömer S. Et Al. "Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality." FOOD CHEMISTRY , vol.254, pp.224-231, 2018

TOKER, Ö. S. Et Al. (2018) . "Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality." FOOD CHEMISTRY , vol.254, pp.224-231.

@article{article, author={Ömer Said TOKER Et Al. }, title={Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality}, journal={FOOD CHEMISTRY}, year=2018, pages={224-231} }