DOYMAZ, İ. Et Al. 2016. Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.10, no.2 , 283-291.

DOYMAZ, İ., KARASU, S., & Baslar, M., (2016). Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.10, no.2, 283-291.

DOYMAZ, İbrahim, Salih KARASU, And Mehmet BAŞLAR. "Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.10, no.2, 283-291, 2016

DOYMAZ, İbrahim Et Al. "Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.10, no.2, pp.283-291, 2016

DOYMAZ, İ. KARASU, S. And Baslar, M. (2016) . "Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.10, no.2, pp.283-291.

@article{article, author={İbrahim DOYMAZ Et Al. }, title={Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2016, pages={283-291} }