M. İŞLETEN HOŞOĞLU, "Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources," Journal of Food and Health Science , vol.4, no.2, pp.112-123, 2018
İŞLETEN HOŞOĞLU, M. 2018. Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources. Journal of Food and Health Science , vol.4, no.2 , 112-123.
İŞLETEN HOŞOĞLU, M., (2018). Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources. Journal of Food and Health Science , vol.4, no.2, 112-123.
İŞLETEN HOŞOĞLU, MÜGE. "Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources," Journal of Food and Health Science , vol.4, no.2, 112-123, 2018
İŞLETEN HOŞOĞLU, MÜGE İ. . "Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources." Journal of Food and Health Science , vol.4, no.2, pp.112-123, 2018
İŞLETEN HOŞOĞLU, M. (2018) . "Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources." Journal of Food and Health Science , vol.4, no.2, pp.112-123.
@article{article, author={MÜGE İŞLETEN HOŞOĞLU}, title={Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources}, journal={Journal of Food and Health Science}, year=2018, pages={112-123} }