APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

Altop,Aydin, Coskun,Isa, Filik,Gokhan, Kucukgul,Altug, Bekiroglu,Yeliz Genc, Cayan,Huseyin, Gungor,Emrah, Sahin,Ahmet, and 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.

MLA (8th ed.) Citation

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.