YILMAZ, C. Et Al. 2014. Formation of melatonin and its isomer during bread dough fermentation and effect of baking. Journal of Agricultural and Food Chemistry , vol.62, no.13 , 2900-2905.

YILMAZ, C., KOCADAĞLI, T., & GÖKMEN, V., (2014). Formation of melatonin and its isomer during bread dough fermentation and effect of baking. Journal of Agricultural and Food Chemistry , vol.62, no.13, 2900-2905.

YILMAZ, CEMİLE, TOLGAHAN KOCADAĞLI, And VURAL GÖKMEN. "Formation of melatonin and its isomer during bread dough fermentation and effect of baking," Journal of Agricultural and Food Chemistry , vol.62, no.13, 2900-2905, 2014

YILMAZ, CEMİLE Et Al. "Formation of melatonin and its isomer during bread dough fermentation and effect of baking." Journal of Agricultural and Food Chemistry , vol.62, no.13, pp.2900-2905, 2014

YILMAZ, C. KOCADAĞLI, T. And GÖKMEN, V. (2014) . "Formation of melatonin and its isomer during bread dough fermentation and effect of baking." Journal of Agricultural and Food Chemistry , vol.62, no.13, pp.2900-2905.

@article{article, author={CEMİLE YILMAZ Et Al. }, title={Formation of melatonin and its isomer during bread dough fermentation and effect of baking}, journal={Journal of Agricultural and Food Chemistry}, year=2014, pages={2900-2905} }