Hooshyar, L. Et Al. 2020. Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices. CURRENT NUTRITION & FOOD SCIENCE , vol.16, no.9 , 1299-1308.

Hooshyar, L., Jafarizadeh-Malmiri, H., Berenjian, A., Hesari, J., Azadmard-Damirchi, S., & ŞENGÜL, M., (2020). Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices. CURRENT NUTRITION & FOOD SCIENCE , vol.16, no.9, 1299-1308.

Hooshyar, Leila Et Al. "Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices," CURRENT NUTRITION & FOOD SCIENCE , vol.16, no.9, 1299-1308, 2020

Hooshyar, Leila Et Al. "Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices." CURRENT NUTRITION & FOOD SCIENCE , vol.16, no.9, pp.1299-1308, 2020

Hooshyar, L. Et Al. (2020) . "Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices." CURRENT NUTRITION & FOOD SCIENCE , vol.16, no.9, pp.1299-1308.

@article{article, author={Leila Hooshyar Et Al. }, title={Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices}, journal={CURRENT NUTRITION & FOOD SCIENCE}, year=2020, pages={1299-1308} }