KAYACAN, S. Et Al. 2020. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.118 .

KAYACAN, S., KARASU, S., AKMAN, P. K., Goktas, H., DOYMAZ, İ., & SAĞDIÇ, O., (2020). Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.118.

KAYACAN, Selma Et Al. "Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.118, 2020

KAYACAN, Selma K. Et Al. "Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.118, 2020

KAYACAN, S. Et Al. (2020) . "Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.118.

@article{article, author={Selma KAYACAN ÇAKMAKOĞLU Et Al. }, title={Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}