Sasmaz, H. K. Et Al. 2022. Comparative assessment of quality parameters and bioactive compounds of white and black garlic. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.9 , 2393-2407.

Sasmaz, H. K., Sevindik, O., Adal, E., Erkin, O. C., SELLİ, S., Kelebek, H., ... Kadiroglu, P.(2022). Comparative assessment of quality parameters and bioactive compounds of white and black garlic. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.9, 2393-2407.

Sasmaz, Hatice Et Al. "Comparative assessment of quality parameters and bioactive compounds of white and black garlic," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.9, 2393-2407, 2022

Sasmaz, Hatice K. Et Al. "Comparative assessment of quality parameters and bioactive compounds of white and black garlic." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.9, pp.2393-2407, 2022

Sasmaz, H. K. Et Al. (2022) . "Comparative assessment of quality parameters and bioactive compounds of white and black garlic." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.248, no.9, pp.2393-2407.

@article{article, author={Hatice Kubra Sasmaz Et Al. }, title={Comparative assessment of quality parameters and bioactive compounds of white and black garlic}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2022, pages={2393-2407} }