İZLİ, N. Et Al. 2018. Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple. CYTA-JOURNAL OF FOOD , vol.16, no.1 , 213-221.

İZLİ, N., Izli, G., & Taskin, O., (2018). Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple. CYTA-JOURNAL OF FOOD , vol.16, no.1, 213-221.

İZLİ, NAZMİ, Gokcen Izli, And ONUR TAŞKIN. "Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple," CYTA-JOURNAL OF FOOD , vol.16, no.1, 213-221, 2018

İZLİ, NAZMİ Et Al. "Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple." CYTA-JOURNAL OF FOOD , vol.16, no.1, pp.213-221, 2018

İZLİ, N. Izli, G. And Taskin, O. (2018) . "Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple." CYTA-JOURNAL OF FOOD , vol.16, no.1, pp.213-221.

@article{article, author={NAZMİ İZLİ Et Al. }, title={Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple}, journal={CYTA-JOURNAL OF FOOD}, year=2018, pages={213-221} }