DURSUN, A. Et Al. 2018. Changes in Volatile Compounds (VCs) during the Traditional Sesame Paste (Tahini) Production.. 3rd International Congress on Food Technology , (Nevşehir, Turkey), 51.

DURSUN, A., ÖZKAN, D., & GÜLER, Z., (2018). Changes in Volatile Compounds (VCs) during the Traditional Sesame Paste (Tahini) Production. . 3rd International Congress on Food Technology (pp.51). Nevşehir, Turkey

DURSUN, AHMET, DİLEK TÜRKMEN, And ZEHRA GÜLER. "Changes in Volatile Compounds (VCs) during the Traditional Sesame Paste (Tahini) Production.," 3rd International Congress on Food Technology, Nevşehir, Turkey, 2018

DURSUN, AHMET Et Al. "Changes in Volatile Compounds (VCs) during the Traditional Sesame Paste (Tahini) Production.." 3rd International Congress on Food Technology , Nevşehir, Turkey, pp.51, 2018

DURSUN, A. ÖZKAN, D. And GÜLER, Z. (2018) . "Changes in Volatile Compounds (VCs) during the Traditional Sesame Paste (Tahini) Production.." 3rd International Congress on Food Technology , Nevşehir, Turkey, p.51.

@conferencepaper{conferencepaper, author={AHMET DURSUN Et Al. }, title={Changes in Volatile Compounds (VCs) during the Traditional Sesame Paste (Tahini) Production.}, congress name={3rd International Congress on Food Technology}, city={Nevşehir}, country={Turkey}, year={2018}, pages={51} }