YILMAZ, C. And GÖKMEN, V. 2021. Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni. FOOD CHEMISTRY , vol.343 .

YILMAZ, C., & GÖKMEN, V., (2021). Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni. FOOD CHEMISTRY , vol.343.

YILMAZ, CEMİLE, And VURAL GÖKMEN. "Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni," FOOD CHEMISTRY , vol.343, 2021

YILMAZ, CEMİLE And GÖKMEN, VURAL. "Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni." FOOD CHEMISTRY , vol.343, 2021

YILMAZ, C. And GÖKMEN, V. (2021) . "Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni." FOOD CHEMISTRY , vol.343.

@article{article, author={CEMİLE YILMAZ And author={VURAL GÖKMEN}, title={Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni}, journal={FOOD CHEMISTRY}, year=2021}