GÖKMEN, V. Et Al. 2005. Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.38, no.8 , 903-908.

GÖKMEN, V., Bahceci, K., Serpen, A., & Acar, J., (2005). Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.38, no.8, 903-908.

GÖKMEN, VURAL Et Al. "Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.38, no.8, 903-908, 2005

GÖKMEN, VURAL Et Al. "Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.38, no.8, pp.903-908, 2005

GÖKMEN, V. Et Al. (2005) . "Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.38, no.8, pp.903-908.

@article{article, author={VURAL GÖKMEN Et Al. }, title={Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2005, pages={903-908} }