Aktas, A. B. Et Al. 2014. Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties. FOOD CHEMISTRY , vol.161 , 104-111.

Aktas, A. B., Ozen, B., Tokatli, F., & Sen, I., (2014). Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties. FOOD CHEMISTRY , vol.161, 104-111.

Aktas, AYŞE Et Al. "Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties," FOOD CHEMISTRY , vol.161, 104-111, 2014

Aktas, AYŞE B. Et Al. "Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties." FOOD CHEMISTRY , vol.161, pp.104-111, 2014

Aktas, A. B. Et Al. (2014) . "Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties." FOOD CHEMISTRY , vol.161, pp.104-111.

@article{article, author={AYŞE BURCU AKTAŞ Et Al. }, title={Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties}, journal={FOOD CHEMISTRY}, year=2014, pages={104-111} }