ARKADAŞ, M. And AVŞAR, Y. K. 2018. Formation of Volatile Compounds in Double Roasted Antakya Coffee. Journal of Nutrition, Food Research and Technology , vol.1, no.1 , 19-22.

ARKADAŞ, M., & AVŞAR, Y. K., (2018). Formation of Volatile Compounds in Double Roasted Antakya Coffee. Journal of Nutrition, Food Research and Technology , vol.1, no.1, 19-22.

ARKADAŞ, MÜGE, And YAHYA KEMAL AVŞAR. "Formation of Volatile Compounds in Double Roasted Antakya Coffee," Journal of Nutrition, Food Research and Technology , vol.1, no.1, 19-22, 2018

ARKADAŞ, MÜGE And AVŞAR, YAHYA K. . "Formation of Volatile Compounds in Double Roasted Antakya Coffee." Journal of Nutrition, Food Research and Technology , vol.1, no.1, pp.19-22, 2018

ARKADAŞ, M. And AVŞAR, Y. K. (2018) . "Formation of Volatile Compounds in Double Roasted Antakya Coffee." Journal of Nutrition, Food Research and Technology , vol.1, no.1, pp.19-22.

@article{article, author={MÜGE ARKADAŞ And author={YAHYA KEMAL AVŞAR}, title={Formation of Volatile Compounds in Double Roasted Antakya Coffee}, journal={Journal of Nutrition, Food Research and Technology}, year=2018, pages={19-22} }