GÜÇLÜ, G. And SELLİ, S. 2022. Impacts of different brewing conditions on pyrazine and bioactive contents of Turkish coffee. Journal of Raw Materials to Processed Foods , vol.3, no.1 , 35-42.

GÜÇLÜ, G., & SELLİ, S., (2022). Impacts of different brewing conditions on pyrazine and bioactive contents of Turkish coffee. Journal of Raw Materials to Processed Foods , vol.3, no.1, 35-42.

GÜÇLÜ, GAMZE, And SERKAN SELLİ. "Impacts of different brewing conditions on pyrazine and bioactive contents of Turkish coffee," Journal of Raw Materials to Processed Foods , vol.3, no.1, 35-42, 2022

GÜÇLÜ, GAMZE And SELLİ, SERKAN. "Impacts of different brewing conditions on pyrazine and bioactive contents of Turkish coffee." Journal of Raw Materials to Processed Foods , vol.3, no.1, pp.35-42, 2022

GÜÇLÜ, G. And SELLİ, S. (2022) . "Impacts of different brewing conditions on pyrazine and bioactive contents of Turkish coffee." Journal of Raw Materials to Processed Foods , vol.3, no.1, pp.35-42.

@article{article, author={GAMZE GÜÇLÜ And author={SERKAN SELLİ}, title={Impacts of different brewing conditions on pyrazine and bioactive contents of Turkish coffee}, journal={Journal of Raw Materials to Processed Foods}, year=2022, pages={35-42} }