Salur-Can, A. Et Al. 2017. Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage. FOOD CHEMISTRY , vol.221 , 412-421.

Salur-Can, A., Turkyilmaz, M., & ÖZKAN, M., (2017). Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage. FOOD CHEMISTRY , vol.221, 412-421.

Salur-Can, Aysenur, MELTEM TÜRKYILMAZ, And MEHMET ÖZKAN. "Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage," FOOD CHEMISTRY , vol.221, 412-421, 2017

Salur-Can, Aysenur Et Al. "Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage." FOOD CHEMISTRY , vol.221, pp.412-421, 2017

Salur-Can, A. Turkyilmaz, M. And ÖZKAN, M. (2017) . "Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage." FOOD CHEMISTRY , vol.221, pp.412-421.

@article{article, author={Aysenur Salur-Can Et Al. }, title={Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage}, journal={FOOD CHEMISTRY}, year=2017, pages={412-421} }