Dereli, U. Et Al. 2015. Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice. JOURNAL OF FOOD BIOCHEMISTRY , vol.39, no.5 , 528-537.

Dereli, U., Turkyilmaz, M., Yemis, O., & ÖZKAN, M., (2015). Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice. JOURNAL OF FOOD BIOCHEMISTRY , vol.39, no.5, 528-537.

Dereli, Ufuk Et Al. "Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice," JOURNAL OF FOOD BIOCHEMISTRY , vol.39, no.5, 528-537, 2015

Dereli, Ufuk Et Al. "Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice." JOURNAL OF FOOD BIOCHEMISTRY , vol.39, no.5, pp.528-537, 2015

Dereli, U. Et Al. (2015) . "Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice." JOURNAL OF FOOD BIOCHEMISTRY , vol.39, no.5, pp.528-537.

@article{article, author={Ufuk Dereli Et Al. }, title={Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice}, journal={JOURNAL OF FOOD BIOCHEMISTRY}, year=2015, pages={528-537} }