Ayag, N. Et Al. 2022. Comparison of gamma-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses. INTERNATIONAL DAIRY JOURNAL , vol.128 .

Ayag, N., DAĞDEMİR, E., & HAYALOĞLU, A. A., (2022). Comparison of gamma-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses. INTERNATIONAL DAIRY JOURNAL , vol.128.

Ayag, Neslihan, Elif DAĞDEMİR, And ALİ ADNAN HAYALOĞLU. "Comparison of gamma-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses," INTERNATIONAL DAIRY JOURNAL , vol.128, 2022

Ayag, Neslihan Et Al. "Comparison of gamma-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses." INTERNATIONAL DAIRY JOURNAL , vol.128, 2022

Ayag, N. DAĞDEMİR, E. And HAYALOĞLU, A. A. (2022) . "Comparison of gamma-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses." INTERNATIONAL DAIRY JOURNAL , vol.128.

@article{article, author={Neslihan Ayag Et Al. }, title={Comparison of gamma-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2022}