AKYOL, C. Et Al. 2006. Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.2 , 171-176.

AKYOL, C., Alpas, H., & Bayindirli, A., (2006). Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.2, 171-176.

AKYOL, Cagdas, HAMİ ALPAS, And ALEV BAYINDIRLI. "Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.2, 171-176, 2006

AKYOL, Cagdas Et Al. "Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.2, pp.171-176, 2006

AKYOL, C. Alpas, H. And Bayindirli, A. (2006) . "Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.2, pp.171-176.

@article{article, author={Cagdas AKYOL Et Al. }, title={Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2006, pages={171-176} }