Altop,Aydin, Coskun,Isa, Filik,Gokhan, Kucukgul,Altug, Bekiroglu,Yeliz Genc, Cayan,Huseyin, . . . Erener,Guray. (2018). Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains. Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal.
Style de citation Chicago (17e éd.)Altop,Aydin, Coskun,Isa, Filik,Gokhan, Kucukgul,Altug, Bekiroglu,Yeliz Genc, Cayan,Huseyin, Gungor,Emrah, Sahin,Ahmet, et Erener,Guray. Amino Acid, Mineral, Condensed Tannin, and Other Chemical Contents of Olive Leaves (Olea Europaea L.) Processed via Solid-state Fermentation Using Selected Aspergillus Niger Strains. Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2018.
Style de citation MLA (8e éd.)Altop,Aydin, et al. Amino Acid, Mineral, Condensed Tannin, and Other Chemical Contents of Olive Leaves (Olea Europaea L.) Processed via Solid-state Fermentation Using Selected Aspergillus Niger Strains. Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2018.