CANATAR, M. Et Al. 2021. Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O). 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , (Turkey), 127.

CANATAR, M., DARICI, M., & CABAROĞLU, T., (2021). Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) . 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS (pp.127). , Turkey

CANATAR, MÜGE, MERVE DARICI, And TURGUT CABAROĞLU. "Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O)," 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Turkey, 2021

CANATAR, MÜGE Et Al. "Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O)." 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Turkey, pp.127, 2021

CANATAR, M. DARICI, M. And CABAROĞLU, T. (2021) . "Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O)." 2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Turkey, p.127.

@conferencepaper{conferencepaper, author={MÜGE CANATAR Et Al. }, title={Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O)}, congress name={2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS}, city={}, country={Turkey}, year={2021}, pages={127} }