DURMAZ, G. And GÖKMEN, V. 2011. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. FOOD CHEMISTRY , vol.128, no.2 , 410-414.

DURMAZ, G., & GÖKMEN, V., (2011). Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. FOOD CHEMISTRY , vol.128, no.2, 410-414.

DURMAZ, GÖKHAN, And VURAL GÖKMEN. "Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting," FOOD CHEMISTRY , vol.128, no.2, 410-414, 2011

DURMAZ, GÖKHAN And GÖKMEN, VURAL. "Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting." FOOD CHEMISTRY , vol.128, no.2, pp.410-414, 2011

DURMAZ, G. And GÖKMEN, V. (2011) . "Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting." FOOD CHEMISTRY , vol.128, no.2, pp.410-414.

@article{article, author={GÖKHAN DURMAZ And author={VURAL GÖKMEN}, title={Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting}, journal={FOOD CHEMISTRY}, year=2011, pages={410-414} }