M. Ozen Et Al. , "Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities," FOOD CHEMISTRY , vol.309, 2020
Ozen, M. Et Al. 2020. Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities. FOOD CHEMISTRY , vol.309 .
Ozen, M., Özdemir, N., ERTEKİN FİLİZ, B., Budak, N. H., & KÖK TAŞ, T., (2020). Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities. FOOD CHEMISTRY , vol.309.
Ozen, Merve Et Al. "Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities," FOOD CHEMISTRY , vol.309, 2020
Ozen, Merve Et Al. "Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities." FOOD CHEMISTRY , vol.309, 2020
Ozen, M. Et Al. (2020) . "Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities." FOOD CHEMISTRY , vol.309.
@article{article, author={Merve Ozen Et Al. }, title={Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities}, journal={FOOD CHEMISTRY}, year=2020}