Akgün, B. Et Al. 2018. Salt: Strategies for Reducing Its Perception, Functions and Use in Foods. AKADEMIK GIDA , vol.16, no.3 , 361-370.

Akgün, B., Genç, S., & Arıcı, M., (2018). Salt: Strategies for Reducing Its Perception, Functions and Use in Foods. AKADEMIK GIDA , vol.16, no.3, 361-370.

Akgün, Banu, Seda Genç, And Muhammet ARICI. "Salt: Strategies for Reducing Its Perception, Functions and Use in Foods," AKADEMIK GIDA , vol.16, no.3, 361-370, 2018

Akgün, Banu Et Al. "Salt: Strategies for Reducing Its Perception, Functions and Use in Foods." AKADEMIK GIDA , vol.16, no.3, pp.361-370, 2018

Akgün, B. Genç, S. And Arıcı, M. (2018) . "Salt: Strategies for Reducing Its Perception, Functions and Use in Foods." AKADEMIK GIDA , vol.16, no.3, pp.361-370.

@article{article, author={Banu Akgün Et Al. }, title={Salt: Strategies for Reducing Its Perception, Functions and Use in Foods}, journal={AKADEMIK GIDA}, year=2018, pages={361-370} }