Bayram, İ. And Decker, E. A. 2023. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.133 , 219-230.

Bayram, İ., & Decker, E. A., (2023). Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.133, 219-230.

Bayram, İPEK, And Eric A. Decker. "Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation," TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.133, 219-230, 2023

Bayram, İPEK And Decker, Eric A. . "Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.133, pp.219-230, 2023

Bayram, İ. And Decker, E. A. (2023) . "Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.133, pp.219-230.

@article{article, author={İPEK BAYRAM And author={Eric A. Decker}, title={Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, year=2023, pages={219-230} }