GÜLER, Z. Et Al. 2022. Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting. Journal of Food Process Engineering , vol.45, no.2 .

GÜLER, Z., DURSUN, A., & TÜRKMEN, D., (2022). Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting. Journal of Food Process Engineering , vol.45, no.2.

GÜLER, ZEHRA, AHMET DURSUN, And DİLEK TÜRKMEN. "Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting," Journal of Food Process Engineering , vol.45, no.2, 2022

GÜLER, ZEHRA Et Al. "Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting." Journal of Food Process Engineering , vol.45, no.2, 2022

GÜLER, Z. DURSUN, A. And TÜRKMEN, D. (2022) . "Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting." Journal of Food Process Engineering , vol.45, no.2.

@article{article, author={ZEHRA GÜLER Et Al. }, title={Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting}, journal={Journal of Food Process Engineering}, year=2022}