POLAT, S. Et Al. 2022. Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. FOOD CHEMISTRY , vol.369 .

POLAT, S., GÜÇLÜ, G., Kelebek, H., KESKİN, M., & SELLİ, S., (2022). Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. FOOD CHEMISTRY , vol.369.

POLAT, SÜLEYMAN Et Al. "Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods," FOOD CHEMISTRY , vol.369, 2022

POLAT, SÜLEYMAN Et Al. "Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods." FOOD CHEMISTRY , vol.369, 2022

POLAT, S. Et Al. (2022) . "Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods." FOOD CHEMISTRY , vol.369.

@article{article, author={SÜLEYMAN POLAT Et Al. }, title={Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods}, journal={FOOD CHEMISTRY}, year=2022}