AŞKIN, B. Et Al. 2011. Changes in anthocyanins and color of black mulberry juice during clarification and heating. Novel Approaches in Food Industry , (İzmir, Turkey), 142.

AŞKIN, B., TÜRKYILMAZ, M., ÖZKAN, M., & KÜÇÜKÖNER, E., (2011). Changes in anthocyanins and color of black mulberry juice during clarification and heating . Novel Approaches in Food Industry (pp.142). İzmir, Turkey

AŞKIN, BUKET Et Al. "Changes in anthocyanins and color of black mulberry juice during clarification and heating," Novel Approaches in Food Industry, İzmir, Turkey, 2011

AŞKIN, BUKET Et Al. "Changes in anthocyanins and color of black mulberry juice during clarification and heating." Novel Approaches in Food Industry , İzmir, Turkey, pp.142, 2011

AŞKIN, B. Et Al. (2011) . "Changes in anthocyanins and color of black mulberry juice during clarification and heating." Novel Approaches in Food Industry , İzmir, Turkey, p.142.

@conferencepaper{conferencepaper, author={BUKET AŞKIN Et Al. }, title={Changes in anthocyanins and color of black mulberry juice during clarification and heating}, congress name={Novel Approaches in Food Industry}, city={İzmir}, country={Turkey}, year={2011}, pages={142} }