Olgaç, Y. Et Al. 2023. Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple.. International Journal of Agriculture, Environment and Food Sciences , vol.7 , 798-806.

Olgaç, Y., KASIM, R., & KASIM, M. U., (2023). Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple.. International Journal of Agriculture, Environment and Food Sciences , vol.7, 798-806.

Olgaç, Yağmur, REZZAN KASIM, And MEHMET UFUK KASIM. "Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple.," International Journal of Agriculture, Environment and Food Sciences , vol.7, 798-806, 2023

Olgaç, Yağmur Et Al. "Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple.." International Journal of Agriculture, Environment and Food Sciences , vol.7, pp.798-806, 2023

Olgaç, Y. KASIM, R. And KASIM, M. U. (2023) . "Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple.." International Journal of Agriculture, Environment and Food Sciences , vol.7, pp.798-806.

@article{article, author={Yağmur Olgaç Et Al. }, title={Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple.}, journal={International Journal of Agriculture, Environment and Food Sciences}, year=2023, pages={798-806} }