E. Dertli Et Al. , "Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25," Food Chemistry , vol.242, pp.45-52, 2018
Dertli, E. Et Al. 2018. Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25. Food Chemistry , vol.242 , 45-52.
Dertli, E., Colquhoun, I. J., Côté, G. L., Le Gall, G., & Narbad, A., (2018). Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25. Food Chemistry , vol.242, 45-52.
Dertli, Enes Et Al. "Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25," Food Chemistry , vol.242, 45-52, 2018
Dertli, Enes Et Al. "Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25." Food Chemistry , vol.242, pp.45-52, 2018
Dertli, E. Et Al. (2018) . "Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25." Food Chemistry , vol.242, pp.45-52.
@article{article, author={Enes DERTLİ Et Al. }, title={Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25}, journal={Food Chemistry}, year=2018, pages={45-52} }