Aoudeh, E. Et Al. 2023. Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content. International Journal of Food Science and Technology , vol.58, no.7 , 3580-3590.

Aoudeh, E., ÖZ, E., Kelebek, H., Brennan, C., Ahmad, N., Elobeid, T., ... ÖZ, F.(2023). Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content. International Journal of Food Science and Technology , vol.58, no.7, 3580-3590.

Aoudeh, Eyad Et Al. "Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content," International Journal of Food Science and Technology , vol.58, no.7, 3580-3590, 2023

Aoudeh, Eyad Et Al. "Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content." International Journal of Food Science and Technology , vol.58, no.7, pp.3580-3590, 2023

Aoudeh, E. Et Al. (2023) . "Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content." International Journal of Food Science and Technology , vol.58, no.7, pp.3580-3590.

@article{article, author={Eyad Aoudeh Et Al. }, title={Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content}, journal={International Journal of Food Science and Technology}, year=2023, pages={3580-3590} }