Konar, N. Et Al. 2016. Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.55 , 29-38.

Konar, N., Palabiyik, I., TOKER, Ö. S., & SAĞDIÇ, O., (2016). Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.55, 29-38.

Konar, Nevzat Et Al. "Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds," TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.55, 29-38, 2016

Konar, Nevzat Et Al. "Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.55, pp.29-38, 2016

Konar, N. Et Al. (2016) . "Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.55, pp.29-38.

@article{article, author={Nevzat Konar Et Al. }, title={Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, year=2016, pages={29-38} }