ELİK, A. 2021. Response surface methodology based on central composite design for optimizing temperature-controlled ionic liquid-based microextraction for the determination of histamine residual in canned fish products. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.98 .

ELİK, A., (2021). Response surface methodology based on central composite design for optimizing temperature-controlled ionic liquid-based microextraction for the determination of histamine residual in canned fish products. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.98.

ELİK, ADİL. "Response surface methodology based on central composite design for optimizing temperature-controlled ionic liquid-based microextraction for the determination of histamine residual in canned fish products," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.98, 2021

ELİK, ADİL. "Response surface methodology based on central composite design for optimizing temperature-controlled ionic liquid-based microextraction for the determination of histamine residual in canned fish products." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.98, 2021

ELİK, A. (2021) . "Response surface methodology based on central composite design for optimizing temperature-controlled ionic liquid-based microextraction for the determination of histamine residual in canned fish products." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.98.

@article{article, author={ADİL ELİK}, title={Response surface methodology based on central composite design for optimizing temperature-controlled ionic liquid-based microextraction for the determination of histamine residual in canned fish products}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, year=2021}