APA Zitierstil

Oner, M. E. (2024). Effect of ultrasound processing on rheological properties and color of green food products. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 30(5), 495. https://doi.org/10.1177/10820132231176872

Chicago Zitierstil

Oner, Manolya Eser. "Effect of Ultrasound Processing on Rheological Properties and Color of Green Food Products." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 30, no. 5 (2024): 495. https://dx.doi.org/10.1177/10820132231176872.

MLA Zitierstil

Oner, Manolya Eser. "Effect of Ultrasound Processing on Rheological Properties and Color of Green Food Products." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 30, no. 5, 2024, p. 495.