Alwazeer, Duried. “The Application of Hydrogen in Food Processes Improves the Sensory and Physicochemical ‎properties and Extends the Shelf Life of the Product”. 7th International Anatolian Agriculture, Food, Environment and Biology Congress, Kastamonu/Türkiye (October 23, 2024): 228–230. Accessed December 19, 2025. http://targid.net/index.php/TURSTEP/article/view/415.