Turkyilmaz, M. Et Al. 2022. Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend. FOOD CHEMISTRY , vol.370 .

Turkyilmaz, M., HAMZAOĞLU, F., Unal, H., & ÖZKAN, M., (2022). Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend. FOOD CHEMISTRY , vol.370.

Turkyilmaz, MELTEM Et Al. "Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend," FOOD CHEMISTRY , vol.370, 2022

Turkyilmaz, MELTEM Et Al. "Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend." FOOD CHEMISTRY , vol.370, 2022

Turkyilmaz, M. Et Al. (2022) . "Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend." FOOD CHEMISTRY , vol.370.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend}, journal={FOOD CHEMISTRY}, year=2022}