Yıkmış, S., Bozgeyik, E., & Şimşek, M. A. (2020). Ultrasound processing of verjuice (unripe grape juice) vinegar: Effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity. J Food Sci Technol.
Styl ChicagoYıkmış, Seydi, Esra Bozgeyik, a Mehmet Ali Şimşek. "Ultrasound Processing of Verjuice (unripe Grape Juice) Vinegar: Effect On Bioactive Compounds, Sensory Properties, Microbiological Quality and Anticarcinogenic Activity." J Food Sci Technol 2020.
Citace podle MLAYıkmış, Seydi, Esra Bozgeyik, a Mehmet Ali Şimşek. "Ultrasound Processing of Verjuice (unripe Grape Juice) Vinegar: Effect On Bioactive Compounds, Sensory Properties, Microbiological Quality and Anticarcinogenic Activity." J Food Sci Technol 2020.