Yikmis, S. Et Al. 2022. Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.29 .

Yikmis, S., Erdal, B., Bozgeyik, E., LEVENT, O., & Yinanc, A., (2022). Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.29.

Yikmis, Seydi Et Al. "Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.29, 2022

Yikmis, Seydi Et Al. "Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.29, 2022

Yikmis, S. Et Al. (2022) . "Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.29.

@article{article, author={Seydi Yikmis Et Al. }, title={Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2022}