A. Korkmaz Et Al. , "The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)," Food Chemistry , vol.341, 2021
Korkmaz, A. Et Al. 2021. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chemistry , vol.341 .
Korkmaz, A., Atasoy, A. F., & HAYALOĞLU, A. A., (2021). The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chemistry , vol.341.
Korkmaz, Aziz, Ahmet Ferit Atasoy, And ALİ ADNAN HAYALOĞLU. "The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)," Food Chemistry , vol.341, 2021
Korkmaz, Aziz Et Al. "The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)." Food Chemistry , vol.341, 2021
Korkmaz, A. Atasoy, A. F. And HAYALOĞLU, A. A. (2021) . "The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)." Food Chemistry , vol.341.
@article{article, author={Aziz Korkmaz Et Al. }, title={The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)}, journal={Food Chemistry}, year=2021}