TÜRKYILMAZ, M. Et Al. 2010. Stability of black carrot anthocyanins during processing and storage. 16th IFU Congress, Bridging juice with science, health and technology .

TÜRKYILMAZ, M., YEMİŞ, O., & ÖZKAN, M., (2010). Stability of black carrot anthocyanins during processing and storage . 16th IFU Congress, Bridging juice with science, health and technology

TÜRKYILMAZ, MELTEM, OKTAY YEMİŞ, And MEHMET ÖZKAN. "Stability of black carrot anthocyanins during processing and storage," 16th IFU Congress, Bridging juice with science, health and technology, 2010

TÜRKYILMAZ, MELTEM Et Al. "Stability of black carrot anthocyanins during processing and storage." 16th IFU Congress, Bridging juice with science, health and technology , 2010

TÜRKYILMAZ, M. YEMİŞ, O. And ÖZKAN, M. (2010) . "Stability of black carrot anthocyanins during processing and storage." 16th IFU Congress, Bridging juice with science, health and technology .

@conferencepaper{conferencepaper, author={MELTEM TÜRKYILMAZ Et Al. }, title={Stability of black carrot anthocyanins during processing and storage}, congress name={16th IFU Congress, Bridging juice with science, health and technology}, city={}, country={}, year={2010}}