KESKİN, M. Et Al. 2022. Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study. Journal of Food Processing and Preservation , vol.46, no.6 .

KESKİN, M., Arslan, A., SOYSAL, Y., ŞEKERLİ, Y. E., & ÇELİKTAŞ, N., (2022). Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study. Journal of Food Processing and Preservation , vol.46, no.6.

KESKİN, MUHARREM Et Al. "Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study," Journal of Food Processing and Preservation , vol.46, no.6, 2022

KESKİN, MUHARREM Et Al. "Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study." Journal of Food Processing and Preservation , vol.46, no.6, 2022

KESKİN, M. Et Al. (2022) . "Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study." Journal of Food Processing and Preservation , vol.46, no.6.

@article{article, author={MUHARREM KESKİN Et Al. }, title={Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study}, journal={Journal of Food Processing and Preservation}, year=2022}