KOLAYLI, S. Et Al. 2023. The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3 , 653-664.

KOLAYLI, S., Kazaz, G., ÖZKÖK, A., Keskin, M., KARA, Y., DEMİR KANBUR, E., ... ERTÜRK, Ö.(2023). The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 653-664.

KOLAYLI, SEVGİ Et Al. "The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 653-664, 2023

KOLAYLI, SEVGİ Et Al. "The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.653-664, 2023

KOLAYLI, S. Et Al. (2023) . "The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.653-664.

@article{article, author={SEVGİ KOLAYLI Et Al. }, title={The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2023, pages={653-664} }