AĞÇAM, E. Et Al. 2014. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. FOOD CHEMISTRY , vol.165 , 70-76.

AĞÇAM, E., AKYILDIZ, A., & Evrendilek, G. A., (2014). Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. FOOD CHEMISTRY , vol.165, 70-76.

AĞÇAM, ERDAL, ASİYE AKYILDIZ, And G. Akdemir Evrendilek. "Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model," FOOD CHEMISTRY , vol.165, 70-76, 2014

AĞÇAM, ERDAL Et Al. "Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model." FOOD CHEMISTRY , vol.165, pp.70-76, 2014

AĞÇAM, E. AKYILDIZ, A. And Evrendilek, G. A. (2014) . "Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model." FOOD CHEMISTRY , vol.165, pp.70-76.

@article{article, author={ERDAL AĞÇAM Et Al. }, title={Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model}, journal={FOOD CHEMISTRY}, year=2014, pages={70-76} }