ÖZOĞUL, F. Et Al. 2022. Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.7 , 1803-1813.

ÖZOĞUL, F., KÜLEY , E., Kuley, F., Kulawik, P., & Rocha, J. M., (2022). Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.7, 1803-1813.

ÖZOĞUL, FATİH Et Al. "Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.7, 1803-1813, 2022

ÖZOĞUL, FATİH Et Al. "Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.7, pp.1803-1813, 2022

ÖZOĞUL, F. Et Al. (2022) . "Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.7, pp.1803-1813.

@article{article, author={FATİH ÖZOĞUL Et Al. }, title={Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2022, pages={1803-1813} }