Turkyilmaz, M. Et Al. 2012. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. FOOD CHEMISTRY , vol.134, no.2 , 1052-1058.

Turkyilmaz, M., Yemis, O., & ÖZKAN, M., (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. FOOD CHEMISTRY , vol.134, no.2, 1052-1058.

Turkyilmaz, MELTEM, Oktay Yemis, And MEHMET ÖZKAN. "Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice," FOOD CHEMISTRY , vol.134, no.2, 1052-1058, 2012

Turkyilmaz, MELTEM Et Al. "Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice." FOOD CHEMISTRY , vol.134, no.2, pp.1052-1058, 2012

Turkyilmaz, M. Yemis, O. And ÖZKAN, M. (2012) . "Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice." FOOD CHEMISTRY , vol.134, no.2, pp.1052-1058.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice}, journal={FOOD CHEMISTRY}, year=2012, pages={1052-1058} }