SALUM, P. Et Al. 2017. Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.38 , 8402-8408.

SALUM, P., GÜÇLÜ, G., & SELLİ, S., (2017). Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.38, 8402-8408.

SALUM, Pelin, GAMZE GÜÇLÜ, And SERKAN SELLİ. "Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.38, 8402-8408, 2017

SALUM, Pelin Et Al. "Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.38, pp.8402-8408, 2017

SALUM, P. GÜÇLÜ, G. And SELLİ, S. (2017) . "Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.38, pp.8402-8408.

@article{article, author={Pelin SALUM Et Al. }, title={Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2017, pages={8402-8408} }