Özcan Sinir, G. Et Al. 2019. The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica). FOOD SCIENCE AND TECHNOLOGY , vol.39, no.2 , 475-484.

Özcan Sinir, G., Özkan Karabacak, A., Tamer, C. E., & Çopur, Ö. U., (2019). The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica). FOOD SCIENCE AND TECHNOLOGY , vol.39, no.2, 475-484.

Özcan Sinir, GÜLŞAH Et Al. "The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)," FOOD SCIENCE AND TECHNOLOGY , vol.39, no.2, 475-484, 2019

Özcan Sinir, GÜLŞAH Ö. Et Al. "The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)." FOOD SCIENCE AND TECHNOLOGY , vol.39, no.2, pp.475-484, 2019

Özcan Sinir, G. Et Al. (2019) . "The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)." FOOD SCIENCE AND TECHNOLOGY , vol.39, no.2, pp.475-484.

@article{article, author={GÜLŞAH ÖZCAN SİNİR Et Al. }, title={The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2019, pages={475-484} }