Dinç Zor, Ş. Et Al. 2019. Experimental Design Approach to Optimize HPLC Separation of Active Ingredients, Preservatives, and Colorants in Syrup Formulation. JOURNAL OF AOAC INTERNATIONAL , vol.102, no.5 , 1523-1529.

Dinç Zor, Ş., Aşçı, B., Donmez, Ö., & Hacımustafa, Ö., (2019). Experimental Design Approach to Optimize HPLC Separation of Active Ingredients, Preservatives, and Colorants in Syrup Formulation. JOURNAL OF AOAC INTERNATIONAL , vol.102, no.5, 1523-1529.

Dinç Zor, Şule Et Al. "Experimental Design Approach to Optimize HPLC Separation of Active Ingredients, Preservatives, and Colorants in Syrup Formulation," JOURNAL OF AOAC INTERNATIONAL , vol.102, no.5, 1523-1529, 2019

Dinç Zor, Şule D. Et Al. "Experimental Design Approach to Optimize HPLC Separation of Active Ingredients, Preservatives, and Colorants in Syrup Formulation." JOURNAL OF AOAC INTERNATIONAL , vol.102, no.5, pp.1523-1529, 2019

Dinç Zor, Ş. Et Al. (2019) . "Experimental Design Approach to Optimize HPLC Separation of Active Ingredients, Preservatives, and Colorants in Syrup Formulation." JOURNAL OF AOAC INTERNATIONAL , vol.102, no.5, pp.1523-1529.

@article{article, author={Şule DİNÇ ZOR Et Al. }, title={Experimental Design Approach to Optimize HPLC Separation of Active Ingredients, Preservatives, and Colorants in Syrup Formulation}, journal={JOURNAL OF AOAC INTERNATIONAL}, year=2019, pages={1523-1529} }