Ayvaz, H. Et Al. 2023. A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3 , 607-618.

Ayvaz, H., Temizkan, R., Menevseoglu, A., Dogan, M. A., Nazlim, B. A., Gunay, E., ... Uysal Pala, Ç.(2023). A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 607-618.

Ayvaz, HÜSEYİN Et Al. "A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 607-618, 2023

Ayvaz, HÜSEYİN Et Al. "A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.607-618, 2023

Ayvaz, H. Et Al. (2023) . "A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.607-618.

@article{article, author={HÜSEYİN AYVAZ Et Al. }, title={A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2023, pages={607-618} }