AŞKIN, B. Et Al. 2014. Relation Between Anthocyanins Total Phenolics And Antioxidant Activity İn Black Mulberry Juice During Heating. International Food Congress, Novel Approaches İn Food Industry , (Aydın, Turkey), 102.

AŞKIN, B., TÜRKYILMAZ, M., ÖZKAN, M., & KÜÇÜKÖNER, E., (2014). Relation Between Anthocyanins Total Phenolics And Antioxidant Activity İn Black Mulberry Juice During Heating . International Food Congress, Novel Approaches İn Food Industry (pp.102). Aydın, Turkey

AŞKIN, BUKET Et Al. "Relation Between Anthocyanins Total Phenolics And Antioxidant Activity İn Black Mulberry Juice During Heating," International Food Congress, Novel Approaches İn Food Industry, Aydın, Turkey, 2014

AŞKIN, BUKET Et Al. "Relation Between Anthocyanins Total Phenolics And Antioxidant Activity İn Black Mulberry Juice During Heating." International Food Congress, Novel Approaches İn Food Industry , Aydın, Turkey, pp.102, 2014

AŞKIN, B. Et Al. (2014) . "Relation Between Anthocyanins Total Phenolics And Antioxidant Activity İn Black Mulberry Juice During Heating." International Food Congress, Novel Approaches İn Food Industry , Aydın, Turkey, p.102.

@conferencepaper{conferencepaper, author={BUKET AŞKIN Et Al. }, title={Relation Between Anthocyanins Total Phenolics And Antioxidant Activity İn Black Mulberry Juice During Heating}, congress name={International Food Congress, Novel Approaches İn Food Industry}, city={Aydın}, country={Turkey}, year={2014}, pages={102} }