ERMİŞ, E. Et Al. 2021. Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.73 .

ERMİŞ, E., Yagci, M. O., & DURAK, M. Z., (2021). Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.73.

ERMİŞ, ERTAN, Menice Ogurlu Yagci, And Muhammed Zeki DURAK. "Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.73, 2021

ERMİŞ, ERTAN Et Al. "Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.73, 2021

ERMİŞ, E. Yagci, M. O. And DURAK, M. Z. (2021) . "Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.73.

@article{article, author={ERTAN ERMİŞ Et Al. }, title={Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2021}