POLAT, S. 2022. Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6 .

POLAT, S., (2022). Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6.

POLAT, SÜLEYMAN. "Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022

POLAT, SÜLEYMAN. "Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022

POLAT, S. (2022) . "Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6.

@article{article, author={SÜLEYMAN POLAT}, title={Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}