N. H. Budak Et Al. , "The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process," JOURNAL OF FOOD BIOCHEMISTRY , vol.46, no.6, 2022
Budak, N. H. Et Al. 2022. The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process. JOURNAL OF FOOD BIOCHEMISTRY , vol.46, no.6 .
Budak, N. H., Özdemir, N., & Gokirmakli, C., (2022). The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process. JOURNAL OF FOOD BIOCHEMISTRY , vol.46, no.6.
Budak, Nilgun, Nilgün Özdemir, And Caglar Gokirmakli. "The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process," JOURNAL OF FOOD BIOCHEMISTRY , vol.46, no.6, 2022
Budak, Nilgun H. Et Al. "The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process." JOURNAL OF FOOD BIOCHEMISTRY , vol.46, no.6, 2022
Budak, N. H. Özdemir, N. And Gokirmakli, C. (2022) . "The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process." JOURNAL OF FOOD BIOCHEMISTRY , vol.46, no.6.
@article{article, author={Nilgun H. Budak Et Al. }, title={The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process}, journal={JOURNAL OF FOOD BIOCHEMISTRY}, year=2022}