H. Pashazadeh Et Al. , "Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice," FOOD BIOSCIENCE , vol.44, 2021
Pashazadeh, H. Et Al. 2021. Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice. FOOD BIOSCIENCE , vol.44 .
Pashazadeh, H., Özdemir, N., Zannou, O., & Koca, İ., (2021). Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice. FOOD BIOSCIENCE , vol.44.
Pashazadeh, Hojjat Et Al. "Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice," FOOD BIOSCIENCE , vol.44, 2021
Pashazadeh, Hojjat Et Al. "Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice." FOOD BIOSCIENCE , vol.44, 2021
Pashazadeh, H. Et Al. (2021) . "Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice." FOOD BIOSCIENCE , vol.44.
@article{article, author={Hojjat Pashazadeh Et Al. }, title={Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice}, journal={FOOD BIOSCIENCE}, year=2021}