S. ADAY Et Al. , "Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet," International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, pp.374-384, 2021
ADAY, S. Et Al. 2021. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3 , 374-384.
ADAY, S., PALA, Ç., Ayana Çam, B., & BULUT, S., (2021). Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, 374-384.
ADAY, SERPİL Et Al. "Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet," International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, 374-384, 2021
ADAY, SERPİL Et Al. "Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet." International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, pp.374-384, 2021
ADAY, S. Et Al. (2021) . "Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet." International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, pp.374-384.
@article{article, author={SERPİL ADAY Et Al. }, title={Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet}, journal={International Journal of Agriculture, Environment and Food Sciences}, year=2021, pages={374-384} }