TÜRKYILMAZ, M. Et Al. 2010. Stability of black carrot anthocyanins during processing and storage. 6th International Congress on Piments in foods .

TÜRKYILMAZ, M., YEMİŞ, O., & ÖZKAN, M., (2010). Stability of black carrot anthocyanins during processing and storage . 6th International Congress on Piments in foods

TÜRKYILMAZ, MELTEM, OKTAY YEMİŞ, And MEHMET ÖZKAN. "Stability of black carrot anthocyanins during processing and storage," 6th International Congress on Piments in foods, 2010

TÜRKYILMAZ, MELTEM Et Al. "Stability of black carrot anthocyanins during processing and storage." 6th International Congress on Piments in foods , 2010

TÜRKYILMAZ, M. YEMİŞ, O. And ÖZKAN, M. (2010) . "Stability of black carrot anthocyanins during processing and storage." 6th International Congress on Piments in foods .

@conferencepaper{conferencepaper, author={MELTEM TÜRKYILMAZ Et Al. }, title={Stability of black carrot anthocyanins during processing and storage}, congress name={6th International Congress on Piments in foods}, city={}, country={}, year={2010}}