YILMAZ, C. And GÖKMEN, V. 2018. Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.1 .

YILMAZ, C., & GÖKMEN, V., (2018). Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.1.

YILMAZ, CEMİLE, And VURAL GÖKMEN. "Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.1, 2018

YILMAZ, CEMİLE And GÖKMEN, VURAL. "Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.1, 2018

YILMAZ, C. And GÖKMEN, V. (2018) . "Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.1.

@article{article, author={CEMİLE YILMAZ And author={VURAL GÖKMEN}, title={Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2018}