KARADAĞ, A. Et Al. 2020. Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.70, no.4 , 347-360.

KARADAĞ, A., BOZKURT, F., BEKİROĞLU, H., & SAĞDIÇ, O., (2020). Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.70, no.4, 347-360.

KARADAĞ, Ayşe Et Al. "Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity," POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.70, no.4, 347-360, 2020

KARADAĞ, Ayşe Et Al. "Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity." POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.70, no.4, pp.347-360, 2020

KARADAĞ, A. Et Al. (2020) . "Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity." POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.70, no.4, pp.347-360.

@article{article, author={Ayşe KARADAĞ Et Al. }, title={Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity}, journal={POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES}, year=2020, pages={347-360} }