APA (7th ed.) Citation

Kaplan, G. Ç., & Fıratlıgil, E. Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (<i>Brassica olearacea</i> L. var. <i>Italica</i> Plenck), Carrots (<i>Daucus carota</i> subsp. <i>Sativus</i>), and Red Peppers (<i>Capsicum annuum</i> L. cv. Kapya). MDPI AG.

Chicago Style (17th ed.) Citation

Kaplan, Gönül Çavuşoğlu, and Ebru Fıratlıgil. Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (<i>Brassica Olearacea</i> L. Var. <i>Italica</i> Plenck), Carrots (<i>Daucus Carota</i> Subsp. <i>Sativus</i>), and Red Peppers (<i>Capsicum Annuum</i> L. Cv. Kapya). MDPI AG.

MLA (9th ed.) Citation

Kaplan, Gönül Çavuşoğlu, and Ebru Fıratlıgil. Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (<i>Brassica Olearacea</i> L. Var. <i>Italica</i> Plenck), Carrots (<i>Daucus Carota</i> Subsp. <i>Sativus</i>), and Red Peppers (<i>Capsicum Annuum</i> L. Cv. Kapya). MDPI AG.