Talay R, Erdoğan Ümmügülsüm. Nutritional and Sensory Quality in Organic and Conventional Foods. Turkish JAF Sci.Tech. [Internet]. 2019 May 21 [cited 2024 Nov. 22];7(5):774-82. Available from: https://agrifoodscience.com/index.php/TURJAF/article/view/2426