B. G. Çöl Et Al. , "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice," FOODS , vol.12, no.11, pp.2179-2186, 2023
Çöl, B. G. Et Al. 2023. Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. FOODS , vol.12, no.11 , 2179-2186.
Çöl, B. G., Akhan, M., Sancar, B. Ç., Türkkol, M. N., Yıkmış, S., & Hecer, C., (2023). Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. FOODS , vol.12, no.11, 2179-2186.
Çöl, BAŞAK Et Al. "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice," FOODS , vol.12, no.11, 2179-2186, 2023
Çöl, BAŞAK G. Et Al. "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice." FOODS , vol.12, no.11, pp.2179-2186, 2023
Çöl, B. G. Et Al. (2023) . "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice." FOODS , vol.12, no.11, pp.2179-2186.
@article{article, author={BAŞAK GÖKÇE ÇÖL Et Al. }, title={Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice}, journal={FOODS}, year=2023, pages={2179-2186} }