AŞKIN, B. Et Al. 2011. Changes in anthocyanins and color of black mulberry juice during clarification and heating. International Food Congress, Novel Approaches in Food Industry .

AŞKIN, B., TÜRKYILMAZ, M., ÖZKAN, M., & KÜÇÜKÖNER, E., (2011). Changes in anthocyanins and color of black mulberry juice during clarification and heating . International Food Congress, Novel Approaches in Food Industry

AŞKIN, BUKET Et Al. "Changes in anthocyanins and color of black mulberry juice during clarification and heating," International Food Congress, Novel Approaches in Food Industry, 2011

AŞKIN, BUKET Et Al. "Changes in anthocyanins and color of black mulberry juice during clarification and heating." International Food Congress, Novel Approaches in Food Industry , 2011

AŞKIN, B. Et Al. (2011) . "Changes in anthocyanins and color of black mulberry juice during clarification and heating." International Food Congress, Novel Approaches in Food Industry .

@conferencepaper{conferencepaper, author={BUKET AŞKIN Et Al. }, title={Changes in anthocyanins and color of black mulberry juice during clarification and heating}, congress name={International Food Congress, Novel Approaches in Food Industry}, city={}, country={}, year={2011}}