S. AKAN Et Al. , "Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves," FOOD CHEMISTRY , vol.270, pp.546-553, 2019
AKAN, S. Et Al. 2019. Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves. FOOD CHEMISTRY , vol.270 , 546-553.
AKAN, S., TUNA GÜNEŞ, N., & YANMAZ, R., (2019). Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves. FOOD CHEMISTRY , vol.270, 546-553.
AKAN, SELEN, NURDAN TUNA GÜNEŞ, And RUHSAR YANMAZ. "Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves," FOOD CHEMISTRY , vol.270, 546-553, 2019
AKAN, SELEN A. Et Al. "Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves." FOOD CHEMISTRY , vol.270, pp.546-553, 2019
AKAN, S. TUNA GÜNEŞ, N. And YANMAZ, R. (2019) . "Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves." FOOD CHEMISTRY , vol.270, pp.546-553.
@article{article, author={SELEN AKAN KARACA Et Al. }, title={Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves}, journal={FOOD CHEMISTRY}, year=2019, pages={546-553} }