E. Aoudeh Et Al. , "IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC," TOKAT 1st International Conference on Scientific Researches , Tokat, Turkey, pp.153-163, 2022
Aoudeh, E. Et Al. 2022. IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC. TOKAT 1st International Conference on Scientific Researches , (Tokat, Turkey), 153-163.
Aoudeh, E., Öz, E., & Öz, F., (2022). IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC . TOKAT 1st International Conference on Scientific Researches (pp.153-163). Tokat, Turkey
Aoudeh, Eyad, Emel ÖZ, And Fatih ÖZ. "IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC," TOKAT 1st International Conference on Scientific Researches, Tokat, Turkey, 2022
Aoudeh, Eyad Et Al. "IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC." TOKAT 1st International Conference on Scientific Researches , Tokat, Turkey, pp.153-163, 2022
Aoudeh, E. Öz, E. And Öz, F. (2022) . "IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC." TOKAT 1st International Conference on Scientific Researches , Tokat, Turkey, pp.153-163.
@conferencepaper{conferencepaper, author={Eyad Aoudeh Et Al. }, title={IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC}, congress name={TOKAT 1st International Conference on Scientific Researches}, city={Tokat}, country={Turkey}, year={2022}, pages={153-163} }