AĞÇAM, E. Et Al. 2014. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. FOOD CHEMISTRY , vol.143 , 354-361.

AĞÇAM, E., AKYILDIZ, A., & Evrendilek, G. A., (2014). Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. FOOD CHEMISTRY , vol.143, 354-361.

AĞÇAM, ERDAL, ASİYE AKYILDIZ, And G. Akdemir Evrendilek. "Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation," FOOD CHEMISTRY , vol.143, 354-361, 2014

AĞÇAM, ERDAL Et Al. "Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation." FOOD CHEMISTRY , vol.143, pp.354-361, 2014

AĞÇAM, E. AKYILDIZ, A. And Evrendilek, G. A. (2014) . "Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation." FOOD CHEMISTRY , vol.143, pp.354-361.

@article{article, author={ERDAL AĞÇAM Et Al. }, title={Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation}, journal={FOOD CHEMISTRY}, year=2014, pages={354-361} }