E. Erskine Et Al. , "Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts," ACS Omega , vol.8, no.5, pp.4543-4553, 2023
Erskine, E. Et Al. 2023. Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts. ACS Omega , vol.8, no.5 , 4543-4553.
Erskine, E., Özkan, G., Lu, B., & Çapanoğlu Güven, E., (2023). Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts. ACS Omega , vol.8, no.5, 4543-4553.
Erskine, Ezgi Et Al. "Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts," ACS Omega , vol.8, no.5, 4543-4553, 2023
Erskine, Ezgi Et Al. "Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts." ACS Omega , vol.8, no.5, pp.4543-4553, 2023
Erskine, E. Et Al. (2023) . "Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts." ACS Omega , vol.8, no.5, pp.4543-4553.
@article{article, author={Ezgi Erskine Et Al. }, title={Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts}, journal={ACS Omega}, year=2023, pages={4543-4553} }