AMANPOUR, A. Et Al. 2015. GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L). FOOD CHEMISTRY , vol.182 , 251-256.

AMANPOUR, A., Sonmezdag, A. S., Kelebek, H., & SELLİ, S., (2015). GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L). FOOD CHEMISTRY , vol.182, 251-256.

AMANPOUR, Asghar Et Al. "GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L)," FOOD CHEMISTRY , vol.182, 251-256, 2015

AMANPOUR, Asghar Et Al. "GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L)." FOOD CHEMISTRY , vol.182, pp.251-256, 2015

AMANPOUR, A. Et Al. (2015) . "GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L)." FOOD CHEMISTRY , vol.182, pp.251-256.

@article{article, author={Asghar AMANPOUR Et Al. }, title={GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L)}, journal={FOOD CHEMISTRY}, year=2015, pages={251-256} }