Yorulmaz, H. O. And Konuskan, D. 2017. Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , no.12 , 4067-4077.

Yorulmaz, H. O., & Konuskan, D., (2017). Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , no.12, 4067-4077.

Yorulmaz, Hasan, And DİLŞAT BOZDOĞAN KONUŞKAN. "Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , no.12, 4067-4077, 2017

Yorulmaz, Hasan O. And Konuskan, DİLŞAT B. . "Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , no.12, pp.4067-4077, 2017

Yorulmaz, H. O. And Konuskan, D. (2017) . "Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , no.12, pp.4067-4077.

@article{article, author={Hasan Ozkan Yorulmaz And author={DİLŞAT BOZDOĞAN KONUŞKAN}, title={Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2017, pages={4067-4077} }