BAYINDIR GÜMÜŞ, A. And YARDIMCI, H. 2025. Environmental Metrics of World Cuisine Recipes' Plant-Based Substitutes: Greenhouse Gas Emissions, Water Footprint, and Land Use. CURRENT NUTRITION AND FOOD SCIENCE .

BAYINDIR GÜMÜŞ, A., & YARDIMCI, H., (2025). Environmental Metrics of World Cuisine Recipes' Plant-Based Substitutes: Greenhouse Gas Emissions, Water Footprint, and Land Use. CURRENT NUTRITION AND FOOD SCIENCE .

BAYINDIR GÜMÜŞ, AYLİN, And HÜLYA YARDIMCI. "Environmental Metrics of World Cuisine Recipes' Plant-Based Substitutes: Greenhouse Gas Emissions, Water Footprint, and Land Use," CURRENT NUTRITION AND FOOD SCIENCE , 2025

BAYINDIR GÜMÜŞ, AYLİN B. And YARDIMCI, HÜLYA. "Environmental Metrics of World Cuisine Recipes' Plant-Based Substitutes: Greenhouse Gas Emissions, Water Footprint, and Land Use." CURRENT NUTRITION AND FOOD SCIENCE , 2025

BAYINDIR GÜMÜŞ, A. And YARDIMCI, H. (2025) . "Environmental Metrics of World Cuisine Recipes' Plant-Based Substitutes: Greenhouse Gas Emissions, Water Footprint, and Land Use." CURRENT NUTRITION AND FOOD SCIENCE .

@article{article, author={AYLİN BAYINDIR GÜMÜŞ And author={HÜLYA YARDIMCI}, title={Environmental Metrics of World Cuisine Recipes' Plant-Based Substitutes: Greenhouse Gas Emissions, Water Footprint, and Land Use}, journal={CURRENT NUTRITION AND FOOD SCIENCE}, year=2025}