APA |
Aday, S., U Pala, Ç., Ayana Çam, B., Bulut, S. (2021). Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture Environment and Food Sciences, 5(3), 374-384. https://doi.org/10.31015/jaefs.2021.3.16 |
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AMA |
Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. Eylül 2021;5(3):374-384. doi:10.31015/jaefs.2021.3.16 |
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Chicago |
Aday, Serpil, Çiğdem U Pala, Belgizar Ayana Çam, ve Sami Bulut. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences 5, sy. 3 (Eylül 2021): 374-84. https://doi.org/10.31015/jaefs.2021.3.16. |
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EndNote |
Aday S, U Pala Ç, Ayana Çam B, Bulut S (01 Eylül 2021) Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture Environment and Food Sciences 5 3 374–384. |
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IEEE |
S. Aday, Ç. U Pala, B. Ayana Çam, ve S. Bulut, “Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet”, int. j. agric. environ. food sci., c. 5, sy. 3, ss. 374–384, 2021, doi: 10.31015/jaefs.2021.3.16. |
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ISNAD |
Aday, Serpil vd. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences 5/3 (Eylül 2021), 374-384. https://doi.org/10.31015/jaefs.2021.3.16. |
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JAMA |
Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. 2021;5:374–384. |
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MLA |
Aday, Serpil vd. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences, c. 5, sy. 3, 2021, ss. 374-8, doi:10.31015/jaefs.2021.3.16. |
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Vancouver |
Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. 2021;5(3):374-8. |
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