Turker, N. And ERDOĞDU, F. 2006. Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.). JOURNAL OF FOOD ENGINEERING , vol.76, no.4 , 579-583.

Turker, N., & ERDOĞDU, F., (2006). Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.). JOURNAL OF FOOD ENGINEERING , vol.76, no.4, 579-583.

Turker, Nuzhet, And FERRUH ERDOĞDU. "Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)," JOURNAL OF FOOD ENGINEERING , vol.76, no.4, 579-583, 2006

Turker, Nuzhet And ERDOĞDU, FERRUH. "Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)." JOURNAL OF FOOD ENGINEERING , vol.76, no.4, pp.579-583, 2006

Turker, N. And ERDOĞDU, F. (2006) . "Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)." JOURNAL OF FOOD ENGINEERING , vol.76, no.4, pp.579-583.

@article{article, author={Nuzhet Turker And author={FERRUH ERDOĞDU}, title={Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)}, journal={JOURNAL OF FOOD ENGINEERING}, year=2006, pages={579-583} }