1. Abobatta, W. F. (2019). Nutritional benefits of citrus fruits. American Journal of Biomedical Science {&} Research.-2019, 3, 303.
2. Agcam, E., Akyildiz, A., & Evrendilek, G. A. (2014). Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chemistry, 143, 354-361. ://WOS:000326207700048 https://ac.els-cdn.com/S0308814613010443/1-s2.0-S0308814613010443-main.pdf?_tid=d464f2c7-d6d7-4a05-b105-90aa4981e5dd&acdnat=1551445104_48949e58c9d0f7036c3feb4437096e06.
3. Çukurova Bölgesinde yetiştirilen Portakal Çeşitlerinin Meyve Suyuna İşlenmeye Uygunluk Durumları;Altan;Çukurova I. Tarım Kongresi,1991
4. Food process engineering and technology;Berk,2018
5. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice;Bull;Innovative Food Science & Emerging Technologies,2004