Ceylan, M. M. And Baştürk, A. 2022. Investigation of the effects of uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep-frying process. Journal of Food Processing and Preservation , vol.46, no.2 .

Ceylan, M. M., & Baştürk, A., (2022). Investigation of the effects of uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep-frying process. Journal of Food Processing and Preservation , vol.46, no.2.

Ceylan, MEHMET, And Ayhan Baştürk. "Investigation of the effects of uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep-frying process," Journal of Food Processing and Preservation , vol.46, no.2, 2022

Ceylan, MEHMET M. And Baştürk, Ayhan. "Investigation of the effects of uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep-frying process." Journal of Food Processing and Preservation , vol.46, no.2, 2022

Ceylan, M. M. And Baştürk, A. (2022) . "Investigation of the effects of uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep-frying process." Journal of Food Processing and Preservation , vol.46, no.2.

@article{article, author={MEHMET MURAT CEYLAN And author={Ayhan Baştürk}, title={Investigation of the effects of uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep-frying process}, journal={Journal of Food Processing and Preservation}, year=2022}