TÜRKYILMAZ, M. Et Al. 2025. Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage. Journal of Food Composition and Analysis , vol.137 .

TÜRKYILMAZ, M., HAMZAOĞLU, F., Çiftci, R. B. A., & ÖZKAN, M., (2025). Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage. Journal of Food Composition and Analysis , vol.137.

TÜRKYILMAZ, MELTEM Et Al. "Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage," Journal of Food Composition and Analysis , vol.137, 2025

TÜRKYILMAZ, MELTEM Et Al. "Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage." Journal of Food Composition and Analysis , vol.137, 2025

TÜRKYILMAZ, M. Et Al. (2025) . "Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage." Journal of Food Composition and Analysis , vol.137.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage}, journal={Journal of Food Composition and Analysis}, year=2025}