Aksoy, A. S. Et Al. 2022. The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products. Food Bioscience , vol.47 .

Aksoy, A. S., ARICI, M., & Yaman, M., (2022). The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products. Food Bioscience , vol.47.

Aksoy, Ayşe, Muhammet ARICI, And Mustafa Yaman. "The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products," Food Bioscience , vol.47, 2022

Aksoy, Ayşe S. Et Al. "The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products." Food Bioscience , vol.47, 2022

Aksoy, A. S. ARICI, M. And Yaman, M. (2022) . "The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products." Food Bioscience , vol.47.

@article{article, author={Ayşe Semra Aksoy Et Al. }, title={The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products}, journal={Food Bioscience}, year=2022}