T. DURSUN ÇAPAR Et Al. , "Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology," Journal of Food Measurement and Characterization , vol.16, no.2, pp.1340-1353, 2022
DURSUN ÇAPAR, T. Et Al. 2022. Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology. Journal of Food Measurement and Characterization , vol.16, no.2 , 1340-1353.
DURSUN ÇAPAR, T., Inanir, C., Cimen, F., EKİCİ, L., & YALÇIN, H., (2022). Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology. Journal of Food Measurement and Characterization , vol.16, no.2, 1340-1353.
DURSUN ÇAPAR, TUĞBA Et Al. "Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology," Journal of Food Measurement and Characterization , vol.16, no.2, 1340-1353, 2022
DURSUN ÇAPAR, TUĞBA D. Et Al. "Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology." Journal of Food Measurement and Characterization , vol.16, no.2, pp.1340-1353, 2022
DURSUN ÇAPAR, T. Et Al. (2022) . "Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology." Journal of Food Measurement and Characterization , vol.16, no.2, pp.1340-1353.
@article{article, author={TUĞBA DURSUN ÇAPAR Et Al. }, title={Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology}, journal={Journal of Food Measurement and Characterization}, year=2022, pages={1340-1353} }