Çöl, B.G.; Akhan, M.; Sancar, B.Ç.; Türkol, M.; Yıkmış, S.; Hecer, C.
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods 2023, 12, 2167.
https://doi.org/10.3390/foods12112167
AMA Style
Çöl BG, Akhan M, Sancar BÇ, Türkol M, Yıkmış S, Hecer C.
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods. 2023; 12(11):2167.
https://doi.org/10.3390/foods12112167
Chicago/Turabian Style
Çöl, Başak Gökçe, Meryem Akhan, Burcu Çakmak Sancar, Melikenur Türkol, Seydi Yıkmış, and Canan Hecer.
2023. "Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice" Foods 12, no. 11: 2167.
https://doi.org/10.3390/foods12112167
APA Style
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, 12(11), 2167.
https://doi.org/10.3390/foods12112167