KASIM, M. U. Et Al. 2008. UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'. JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , vol.6 , 63-67.

KASIM, M. U., KASIM, R., & Erkal, S., (2008). UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'. JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , vol.6, 63-67.

KASIM, MEHMET, REZZAN KASIM, And Sueleyman Erkal. "UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'," JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , vol.6, 63-67, 2008

KASIM, MEHMET U. Et Al. "UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'." JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , vol.6, pp.63-67, 2008

KASIM, M. U. KASIM, R. And Erkal, S. (2008) . "UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'." JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , vol.6, pp.63-67.

@article{article, author={MEHMET UFUK KASIM Et Al. }, title={UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'}, journal={JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT}, year=2008, pages={63-67} }