MACİT, A. And KIZIL, M. 2022. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102 , 3908-3915.

MACİT, A., & KIZIL, M., (2022). Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, 3908-3915.

MACİT, ARİFE, And MEVLÜDE KIZIL. "Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, 3908-3915, 2022

MACİT, ARİFE And KIZIL, MEVLÜDE. "Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, pp.3908-3915, 2022

MACİT, A. And KIZIL, M. (2022) . "Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, pp.3908-3915.

@article{article, author={ARİFE MACİT And author={MEVLÜDE KIZIL}, title={Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2022, pages={3908-3915} }