A. ALTOP Et Al. , "Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation," Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.9, no.12, pp.2303-2707, 2021
ALTOP, A. Et Al. 2021. Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation. Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.9, no.12 , 2303-2707.
ALTOP, A., GÜNGÖR, E., & ERENER, G., (2021). Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation. Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.9, no.12, 2303-2707.
ALTOP, Aydın, Emrah Güngör, And Güray Erener. "Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation," Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.9, no.12, 2303-2707, 2021
ALTOP, Aydın Et Al. "Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation." Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.9, no.12, pp.2303-2707, 2021
ALTOP, A. GÜNGÖR, E. And ERENER, G. (2021) . "Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation." Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.9, no.12, pp.2303-2707.
@article{article, author={Aydın Altop Et Al. }, title={Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation}, journal={Türk Tarım - Gıda Bilim ve Teknoloji dergisi}, year=2021, pages={2303-2707} }