Kasım, M. U. And Kasım, R. 2017. While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41 .

Kasım, M. U., & Kasım, R., (2017). While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41.

Kasım, MEHMET, And REZZAN KASIM. "While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, 2017

Kasım, MEHMET U. And Kasım, REZZAN. "While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, 2017

Kasım, M. U. And Kasım, R. (2017) . "While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41.

@article{article, author={MEHMET UFUK KASIM And author={REZZAN KASIM}, title={While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}