A. AMANPOUR Et Al. , "GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)," Food Chemistry , vol.182, pp.251-256, 2015
AMANPOUR, A. Et Al. 2015. GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.). Food Chemistry , vol.182 , 251-256.
AMANPOUR, A., Sonmezdag, A., Kelebek, H., & SELLİ, S., (2015). GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.). Food Chemistry , vol.182, 251-256.
AMANPOUR, ARMİN Et Al. "GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)," Food Chemistry , vol.182, 251-256, 2015
AMANPOUR, ARMİN Et Al. "GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)." Food Chemistry , vol.182, pp.251-256, 2015
AMANPOUR, A. Et Al. (2015) . "GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)." Food Chemistry , vol.182, pp.251-256.
@article{article, author={ARMİN AMANPOUR Et Al. }, title={GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)}, journal={Food Chemistry}, year=2015, pages={251-256} }