SELLİ, S. Et Al. 2014. Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis. FOOD CHEMISTRY , vol.165 , 540-546.

SELLİ, S., Kelebek, H., Ayseli, M. T., & Tokbas, H., (2014). Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis. FOOD CHEMISTRY , vol.165, 540-546.

SELLİ, SERKAN Et Al. "Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis," FOOD CHEMISTRY , vol.165, 540-546, 2014

SELLİ, SERKAN Et Al. "Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis." FOOD CHEMISTRY , vol.165, pp.540-546, 2014

SELLİ, S. Et Al. (2014) . "Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis." FOOD CHEMISTRY , vol.165, pp.540-546.

@article{article, author={SERKAN SELLİ Et Al. }, title={Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis}, journal={FOOD CHEMISTRY}, year=2014, pages={540-546} }