ERTAN, K. Et Al. 2018. Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10 , 4346-4355.

ERTAN, K., Turkyilmaz, M., & ÖZKAN, M., (2018). Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, 4346-4355.

ERTAN, KÜBRA, MELTEM TÜRKYILMAZ, And MEHMET ÖZKAN. "Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, 4346-4355, 2018

ERTAN, KÜBRA Et Al. "Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, pp.4346-4355, 2018

ERTAN, K. Turkyilmaz, M. And ÖZKAN, M. (2018) . "Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, pp.4346-4355.

@article{article, author={KÜBRA ERTAN Et Al. }, title={Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2018, pages={4346-4355} }