Cengiz, M. F. Et Al. 2021. A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples. FOOD CHEMISTRY , vol.354 .

Cengiz, M. F., Basancelebi, O., Baslar, M., & Certel, M., (2021). A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples. FOOD CHEMISTRY , vol.354.

Cengiz, MEHMET Et Al. "A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples," FOOD CHEMISTRY , vol.354, 2021

Cengiz, MEHMET F. Et Al. "A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples." FOOD CHEMISTRY , vol.354, 2021

Cengiz, M. F. Et Al. (2021) . "A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples." FOOD CHEMISTRY , vol.354.

@article{article, author={MEHMET FATİH CENGİZ Et Al. }, title={A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples}, journal={FOOD CHEMISTRY}, year=2021}