Aktas, A. B. Et Al. 2014. Phenolics profile of a naturally debittering olive in comparison to regular olive varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.4 , 691-698.

Aktas, A. B., Ozen, B., Tokatli, F., & Sen, I., (2014). Phenolics profile of a naturally debittering olive in comparison to regular olive varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.4, 691-698.

Aktas, AYŞE Et Al. "Phenolics profile of a naturally debittering olive in comparison to regular olive varieties," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.4, 691-698, 2014

Aktas, AYŞE B. Et Al. "Phenolics profile of a naturally debittering olive in comparison to regular olive varieties." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.4, pp.691-698, 2014

Aktas, A. B. Et Al. (2014) . "Phenolics profile of a naturally debittering olive in comparison to regular olive varieties." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.4, pp.691-698.

@article{article, author={AYŞE BURCU AKTAŞ Et Al. }, title={Phenolics profile of a naturally debittering olive in comparison to regular olive varieties}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2014, pages={691-698} }