UĞUR, Y. And ERDOĞAN, S. 2021. The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4 , 3708-3719.

UĞUR, Y., & ERDOĞAN, S., (2021). The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, 3708-3719.

UĞUR, YILMAZ, And SELİM ERDOĞAN. "The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, 3708-3719, 2021

UĞUR, YILMAZ And ERDOĞAN, SELİM. "The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, pp.3708-3719, 2021

UĞUR, Y. And ERDOĞAN, S. (2021) . "The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.4, pp.3708-3719.

@article{article, author={YILMAZ UĞUR And author={SELİM ERDOĞAN}, title={The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2021, pages={3708-3719} }