AKTAŞ, A. B. Et Al. 2019. IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.110 , 25-31.

AKTAŞ, A. B., Alamprese, C., Fessas, D., & Ozen, B., (2019). IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.110, 25-31.

AKTAŞ, AYŞE Et Al. "IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.110, 25-31, 2019

AKTAŞ, AYŞE B. Et Al. "IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.110, pp.25-31, 2019

AKTAŞ, A. B. Et Al. (2019) . "IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.110, pp.25-31.

@article{article, author={AYŞE BURCU AKTAŞ Et Al. }, title={IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2019, pages={25-31} }