Yıkmış, S. Et Al. 2022. Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization. Journal of Food Processing and Preservation , vol.46, no.11 .

Yıkmış, S., Altıner, D. D., Ozer, H., LEVENT, O., Celik, G., & Çöl, B. G., (2022). Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization. Journal of Food Processing and Preservation , vol.46, no.11.

Yıkmış, Seydi Et Al. "Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization," Journal of Food Processing and Preservation , vol.46, no.11, 2022

Yıkmış, Seydi Et Al. "Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization." Journal of Food Processing and Preservation , vol.46, no.11, 2022

Yıkmış, S. Et Al. (2022) . "Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization." Journal of Food Processing and Preservation , vol.46, no.11.

@article{article, author={Seydi Yıkmış Et Al. }, title={Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization}, journal={Journal of Food Processing and Preservation}, year=2022}