Ozdemir, Y. Et Al. 2021. Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding. ERWERBS-OBSTBAU , vol.63, no.2 , 193-200.

Ozdemir, Y., Yavas, H., Zengin, M., Akcay, M. E., Aktepe Tangu, N., & ERCİŞLİ, S., (2021). Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding. ERWERBS-OBSTBAU , vol.63, no.2, 193-200.

Ozdemir, Yasin Et Al. "Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding," ERWERBS-OBSTBAU , vol.63, no.2, 193-200, 2021

Ozdemir, Yasin Et Al. "Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding." ERWERBS-OBSTBAU , vol.63, no.2, pp.193-200, 2021

Ozdemir, Y. Et Al. (2021) . "Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding." ERWERBS-OBSTBAU , vol.63, no.2, pp.193-200.

@article{article, author={Yasin Ozdemir Et Al. }, title={Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding}, journal={ERWERBS-OBSTBAU}, year=2021, pages={193-200} }