Ayseli, T. Et Al. 2020. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.. Food chemistry , vol.338 , 127821.

Ayseli, T., Kelebek, H., & Selli, S., (2020). Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.. Food chemistry , vol.338, 127821.

Ayseli, Turan, Haşim Kelebek, And SERKAN SELLİ. "Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.," Food chemistry , vol.338, 127821, 2020

Ayseli, Turan Et Al. "Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.." Food chemistry , vol.338, pp.127821, 2020

Ayseli, T. Kelebek, H. And Selli, S. (2020) . "Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.." Food chemistry , vol.338, p.127821.

@article{article, author={Turan Ayseli Et Al. }, title={Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.}, journal={Food chemistry}, year=2020, pages={127821} }