ÇELİK, E. E. Et Al. 2023. Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains. Food Research International , vol.173 .

ÇELİK, E. E., Canli, M., KOCADAĞLI, T., Özkaynak Kanmaz, E., & GÖKMEN, V., (2023). Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains. Food Research International , vol.173.

ÇELİK, ECEM Et Al. "Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains," Food Research International , vol.173, 2023

ÇELİK, ECEM E. Et Al. "Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains." Food Research International , vol.173, 2023

ÇELİK, E. E. Et Al. (2023) . "Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains." Food Research International , vol.173.

@article{article, author={ECEM EVRİM ÇELİK YILMAZ Et Al. }, title={Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains}, journal={Food Research International}, year=2023}