Sasmaz, H. K. Et Al. 2024. Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry. ACS Food Science and Technology .

Sasmaz, H. K., GÜÇLÜ, G., Sevindik, O., SELLİ, S., & Kelebek, H., (2024). Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry. ACS Food Science and Technology .

Sasmaz, Hatice Et Al. "Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry," ACS Food Science and Technology , 2024

Sasmaz, Hatice K. Et Al. "Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry." ACS Food Science and Technology , 2024

Sasmaz, H. K. Et Al. (2024) . "Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry." ACS Food Science and Technology .

@article{article, author={Hatice Kubra Sasmaz Et Al. }, title={Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry}, journal={ACS Food Science and Technology}, year=2024}