Horuz, M. Et Al. 2015. Formation of aroma active components in double roasted Antakya cofees during roasting. The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus” , (SARAYBOSNA, Bosnia And Herzegovina), 40.

Horuz, M., DEDE, S., & AVŞAR, Y. K., (2015). Formation of aroma active components in double roasted Antakya cofees during roasting . The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus” (pp.40). SARAYBOSNA, Bosnia And Herzegovina

Horuz, Müge, SERCAN DEDE, And YAHYA KEMAL AVŞAR. "Formation of aroma active components in double roasted Antakya cofees during roasting," The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, SARAYBOSNA, Bosnia And Herzegovina, 2015

Horuz, Müge Et Al. "Formation of aroma active components in double roasted Antakya cofees during roasting." The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus” , SARAYBOSNA, Bosnia And Herzegovina, pp.40, 2015

Horuz, M. DEDE, S. And AVŞAR, Y. K. (2015) . "Formation of aroma active components in double roasted Antakya cofees during roasting." The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus” , SARAYBOSNA, Bosnia And Herzegovina, p.40.

@conferencepaper{conferencepaper, author={Müge Horuz Et Al. }, title={Formation of aroma active components in double roasted Antakya cofees during roasting}, congress name={The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”}, city={SARAYBOSNA}, country={Bosnia And Herzegovina}, year={2015}, pages={40} }