Bingol, A. Et Al. 2022. Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation. FOOD CHEMISTRY , vol.384 .

Bingol, A., Turkyilmaz, M., & ÖZKAN, M., (2022). Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation. FOOD CHEMISTRY , vol.384.

Bingol, Alev, MELTEM TÜRKYILMAZ, And MEHMET ÖZKAN. "Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation," FOOD CHEMISTRY , vol.384, 2022

Bingol, Alev Et Al. "Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation." FOOD CHEMISTRY , vol.384, 2022

Bingol, A. Turkyilmaz, M. And ÖZKAN, M. (2022) . "Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation." FOOD CHEMISTRY , vol.384.

@article{article, author={Alev Bingol Et Al. }, title={Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation}, journal={FOOD CHEMISTRY}, year=2022}