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.
Cita Chicago Style (17a ed.)Altop,Aydin, Coskun,Isa, Filik,Gokhan, Kucukgul,Altug, Bekiroglu,Yeliz Genc, Cayan,Huseyin, Gungor,Emrah, Sahin,Ahmet, y 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.
Cita MLA (8a ed.)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.