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, 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 , 1340-1353.
Dursun Çapar, T., Inanir, C., Cimen, F., Ekici, L., & Yalçın, 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, 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, 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, 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, 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} }