ÇÖL, B. G. Et Al. 2023. Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods , vol.12, no.11 .

ÇÖL, B. G., Akhan, M., Sancar, B. Ç., Türkol, M., Yıkmış, S., & Hecer, C., (2023). Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods , vol.12, no.11.

ÇÖL, BAŞAK Et Al. "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice," Foods , vol.12, no.11, 2023

ÇÖL, BAŞAK G. Et Al. "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice." Foods , vol.12, no.11, 2023

ÇÖL, B. G. Et Al. (2023) . "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice." Foods , vol.12, no.11.

@article{article, author={BAŞAK GÖKÇE ÇÖL Et Al. }, title={Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice}, journal={Foods}, year=2023}