Topuz, A. 2008. A novel approach for color degradation kinetics of paprika as a function of water activity. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.41, no.9 , 1672-1677.

Topuz, A., (2008). A novel approach for color degradation kinetics of paprika as a function of water activity. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.41, no.9, 1672-1677.

Topuz, AYHAN. "A novel approach for color degradation kinetics of paprika as a function of water activity," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.41, no.9, 1672-1677, 2008

Topuz, AYHAN. "A novel approach for color degradation kinetics of paprika as a function of water activity." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.41, no.9, pp.1672-1677, 2008

Topuz, A. (2008) . "A novel approach for color degradation kinetics of paprika as a function of water activity." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.41, no.9, pp.1672-1677.

@article{article, author={AYHAN TOPUZ}, title={A novel approach for color degradation kinetics of paprika as a function of water activity}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2008, pages={1672-1677} }