GÜÇER, Y. Et Al. 2018. Biotechnological Approaches to Enhance Wine Aroma. The 2nd International Congress on Advances in Bioscience and Biotechnology (ICABB) , (Podgorica, Montenegro), 34.

GÜÇER, Y., ŞANLIBABA, P., & POYRAZOĞLU, E. S., (2018). Biotechnological Approaches to Enhance Wine Aroma . The 2nd International Congress on Advances in Bioscience and Biotechnology (ICABB) (pp.34). Podgorica, Montenegro

GÜÇER, YALÇIN, PINAR ŞANLIBABA, And ENDER SİNAN POYRAZOĞLU. "Biotechnological Approaches to Enhance Wine Aroma," The 2nd International Congress on Advances in Bioscience and Biotechnology (ICABB), Podgorica, Montenegro, 2018

GÜÇER, YALÇIN Et Al. "Biotechnological Approaches to Enhance Wine Aroma." The 2nd International Congress on Advances in Bioscience and Biotechnology (ICABB) , Podgorica, Montenegro, pp.34, 2018

GÜÇER, Y. ŞANLIBABA, P. And POYRAZOĞLU, E. S. (2018) . "Biotechnological Approaches to Enhance Wine Aroma." The 2nd International Congress on Advances in Bioscience and Biotechnology (ICABB) , Podgorica, Montenegro, p.34.

@conferencepaper{conferencepaper, author={YALÇIN GÜÇER Et Al. }, title={Biotechnological Approaches to Enhance Wine Aroma}, congress name={The 2nd International Congress on Advances in Bioscience and Biotechnology (ICABB)}, city={Podgorica}, country={Montenegro}, year={2018}, pages={34} }