Zia, M. P. And ALİBAŞ, İ. 2021. The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry. FOOD CHEMISTRY , vol.364 .

Zia, M. P., & ALİBAŞ, İ., (2021). The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry. FOOD CHEMISTRY , vol.364.

Zia, Mahrukh, And İLKNUR ALİBAŞ. "The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry," FOOD CHEMISTRY , vol.364, 2021

Zia, Mahrukh P. And ALİBAŞ, İLKNUR. "The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry." FOOD CHEMISTRY , vol.364, 2021

Zia, M. P. And ALİBAŞ, İ. (2021) . "The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry." FOOD CHEMISTRY , vol.364.

@article{article, author={Mahrukh Parveez Zia And author={İLKNUR ALİBAŞ}, title={The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry}, journal={FOOD CHEMISTRY}, year=2021}