Demirgul, F. Et Al. 2022. Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process. FOOD SCIENCE AND TECHNOLOGY , vol.42 .

Demirgul, F., Divriklioglu-Kundak, M., & SAĞDIÇ, O., (2022). Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process. FOOD SCIENCE AND TECHNOLOGY , vol.42.

Demirgul, Furkan, Melike Divriklioglu-Kundak, And Osman SAĞDIÇ. "Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process," FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Demirgul, Furkan Et Al. "Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process." FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Demirgul, F. Divriklioglu-Kundak, M. And SAĞDIÇ, O. (2022) . "Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process." FOOD SCIENCE AND TECHNOLOGY , vol.42.

@article{article, author={Furkan Demirgul Et Al. }, title={Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2022}