Turkyilmaz, M. And ÖZKAN, M. 2012. Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.11 , 2273-2281.

Turkyilmaz, M., & ÖZKAN, M., (2012). Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.11, 2273-2281.

Turkyilmaz, MELTEM, And MEHMET ÖZKAN. "Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.11, 2273-2281, 2012

Turkyilmaz, MELTEM And ÖZKAN, MEHMET. "Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.11, pp.2273-2281, 2012

Turkyilmaz, M. And ÖZKAN, M. (2012) . "Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.11, pp.2273-2281.

@article{article, author={MELTEM TÜRKYILMAZ And author={MEHMET ÖZKAN}, title={Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2012, pages={2273-2281} }