AYDAR, A. Y. Et Al. 2021. Effect of Roasting and Drying on Phenolic Compounds and Color Properties of Domat Variety Olive Seeds. RPFOODS2021 , (İstanbul, Turkey).

AYDAR, A. Y., Aydın, T., Baykan, B., & YILMAZ, T., (2021). Effect of Roasting and Drying on Phenolic Compounds and Color Properties of Domat Variety Olive Seeds . RPFOODS2021, İstanbul, Turkey

AYDAR, ALEV Et Al. "Effect of Roasting and Drying on Phenolic Compounds and Color Properties of Domat Variety Olive Seeds," RPFOODS2021, İstanbul, Turkey, 2021

AYDAR, ALEV Y. Et Al. "Effect of Roasting and Drying on Phenolic Compounds and Color Properties of Domat Variety Olive Seeds." RPFOODS2021 , İstanbul, Turkey, 2021

AYDAR, A. Y. Et Al. (2021) . "Effect of Roasting and Drying on Phenolic Compounds and Color Properties of Domat Variety Olive Seeds." RPFOODS2021 , İstanbul, Turkey.

@conferencepaper{conferencepaper, author={ALEV YÜKSEL AYDAR Et Al. }, title={Effect of Roasting and Drying on Phenolic Compounds and Color Properties of Domat Variety Olive Seeds}, congress name={RPFOODS2021}, city={İstanbul}, country={Turkey}, year={2021}}