Hooshyar, L. Et Al. 2020. The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method. Journal Of Food Processing And Preservation , vol.11, no.2 , 1-18.

Hooshyar, L., Hesari, J., Damirchii , S. A., & Şengül, M., (2020). The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method. Journal Of Food Processing And Preservation , vol.11, no.2, 1-18.

Hooshyar, Laila Et Al. "The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method," Journal Of Food Processing And Preservation , vol.11, no.2, 1-18, 2020

Hooshyar, Laila Et Al. "The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method." Journal Of Food Processing And Preservation , vol.11, no.2, pp.1-18, 2020

Hooshyar, L. Et Al. (2020) . "The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method." Journal Of Food Processing And Preservation , vol.11, no.2, pp.1-18.

@article{article, author={Laila Hooshyar Et Al. }, title={The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method}, journal={Journal Of Food Processing And Preservation}, year=2020, pages={1-18} }