Mahmoud, M. A. Et Al. 2024. Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques. Journal of Food Composition and Analysis , vol.134 .

Mahmoud, M. A., Kılıç-Büyükkurt, Ö., Aboul Fotouh, M. M., & SELLİ, S., (2024). Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques. Journal of Food Composition and Analysis , vol.134.

Mahmoud, Mohamed Et Al. "Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques," Journal of Food Composition and Analysis , vol.134, 2024

Mahmoud, Mohamed A. Et Al. "Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques." Journal of Food Composition and Analysis , vol.134, 2024

Mahmoud, M. A. Et Al. (2024) . "Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques." Journal of Food Composition and Analysis , vol.134.

@article{article, author={Mohamed A.A. Mahmoud Et Al. }, title={Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques}, journal={Journal of Food Composition and Analysis}, year=2024}