AKSOYLU ÖZBEK, Z. Et Al. 2023. Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils. European Journal of Lipid Science and Technology , vol.125, no.10 .

AKSOYLU ÖZBEK, Z., YILDIZ, K., GÜNÇ ERGÖNÜL, P., İyilikeden, E., & Uzlaşır, T., (2023). Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils. European Journal of Lipid Science and Technology , vol.125, no.10.

AKSOYLU ÖZBEK, ZEYNEP Et Al. "Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils," European Journal of Lipid Science and Technology , vol.125, no.10, 2023

AKSOYLU ÖZBEK, ZEYNEP A. Et Al. "Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils." European Journal of Lipid Science and Technology , vol.125, no.10, 2023

AKSOYLU ÖZBEK, Z. Et Al. (2023) . "Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils." European Journal of Lipid Science and Technology , vol.125, no.10.

@article{article, author={ZEYNEP AKSOYLU ÖZBEK Et Al. }, title={Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils}, journal={European Journal of Lipid Science and Technology}, year=2023}