Zor, M. Et Al. 2022. Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.11 .

Zor, M., ŞENGÜL, M., Karakutuk, I. A., & Odunkiran, A., (2022). Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.11.

Zor, Melek Et Al. "Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.11, 2022

Zor, Melek Et Al. "Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.11, 2022

Zor, M. Et Al. (2022) . "Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.11.

@article{article, author={Melek Zor Et Al. }, title={Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}