Nicin, R. Et Al. 2022. Production of volatiles relation to bread aroma in flour-based fermentation with yeast. FOOD CHEMISTRY , vol.378 .

Nicin, R., ÖZDEMİR, N., ŞİMŞEK, Ö., & ÇON, A. H., (2022). Production of volatiles relation to bread aroma in flour-based fermentation with yeast. FOOD CHEMISTRY , vol.378.

Nicin, Ramazan Et Al. "Production of volatiles relation to bread aroma in flour-based fermentation with yeast," FOOD CHEMISTRY , vol.378, 2022

Nicin, Ramazan Et Al. "Production of volatiles relation to bread aroma in flour-based fermentation with yeast." FOOD CHEMISTRY , vol.378, 2022

Nicin, R. Et Al. (2022) . "Production of volatiles relation to bread aroma in flour-based fermentation with yeast." FOOD CHEMISTRY , vol.378.

@article{article, author={Ramazan Nicin Et Al. }, title={Production of volatiles relation to bread aroma in flour-based fermentation with yeast}, journal={FOOD CHEMISTRY}, year=2022}