Bahceci, K. Et Al. 2005. Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, no.2 , 196-199.

Bahceci, K., Gokmen, V., & Acar, J., (2005). Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, no.2, 196-199.

Bahceci, KS, VURAL GÖKMEN, And J Acar. "Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, no.2, 196-199, 2005

Bahceci, KS Et Al. "Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, no.2, pp.196-199, 2005

Bahceci, K. Gokmen, V. And Acar, J. (2005) . "Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, no.2, pp.196-199.

@article{article, author={KS Bahceci Et Al. }, title={Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2005, pages={196-199} }