BULAT, T. And TOPCU, A. 2020. Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.131 .

BULAT, T., & TOPCU, A., (2020). Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.131.

BULAT, TUĞBA, And ALİ TOPCU. "Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.131, 2020

BULAT, TUĞBA And TOPCU, ALİ. "Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.131, 2020

BULAT, T. And TOPCU, A. (2020) . "Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.131.

@article{article, author={TUĞBA BULAT And author={ALİ TOPCU}, title={Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}