AĞÇAM, E. Et Al. 2025. Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study. Innovative Food Science and Emerging Technologies , vol.102 .

AĞÇAM, E., Kirit, B. D., & AKYILDIZ, A., (2025). Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study. Innovative Food Science and Emerging Technologies , vol.102.

AĞÇAM, ERDAL, Burcu Dündar Kirit, And ASİYE AKYILDIZ. "Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study," Innovative Food Science and Emerging Technologies , vol.102, 2025

AĞÇAM, ERDAL Et Al. "Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study." Innovative Food Science and Emerging Technologies , vol.102, 2025

AĞÇAM, E. Kirit, B. D. And AKYILDIZ, A. (2025) . "Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study." Innovative Food Science and Emerging Technologies , vol.102.

@article{article, author={ERDAL AĞÇAM Et Al. }, title={Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study}, journal={Innovative Food Science and Emerging Technologies}, year=2025}