Dağ, A. 2021. Selenium Content of Turkish Foods: A Twenty-Year Review. . KONYA KARATAY ÜNİVERSİTESİ SAĞLIK BİLİMLERİ DERGİSİ , vol.2, no.1 , 20-27.

Dağ, A., (2021). Selenium Content of Turkish Foods: A Twenty-Year Review. . KONYA KARATAY ÜNİVERSİTESİ SAĞLIK BİLİMLERİ DERGİSİ , vol.2, no.1, 20-27.

Dağ, AYHAN. "Selenium Content of Turkish Foods: A Twenty-Year Review. ," KONYA KARATAY ÜNİVERSİTESİ SAĞLIK BİLİMLERİ DERGİSİ , vol.2, no.1, 20-27, 2021

Dağ, AYHAN. "Selenium Content of Turkish Foods: A Twenty-Year Review. ." KONYA KARATAY ÜNİVERSİTESİ SAĞLIK BİLİMLERİ DERGİSİ , vol.2, no.1, pp.20-27, 2021

Dağ, A. (2021) . "Selenium Content of Turkish Foods: A Twenty-Year Review. ." KONYA KARATAY ÜNİVERSİTESİ SAĞLIK BİLİMLERİ DERGİSİ , vol.2, no.1, pp.20-27.

@article{article, author={AYHAN DAĞ}, title={Selenium Content of Turkish Foods: A Twenty-Year Review. }, journal={KONYA KARATAY ÜNİVERSİTESİ SAĞLIK BİLİMLERİ DERGİSİ}, year=2021, pages={20-27} }