ERTAN, K. Et Al. 2019. Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars. FOOD CHEMISTRY , vol.294 , 423-432.

ERTAN, K., Turkyilmaz, M., & ÖZKAN, M., (2019). Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars. FOOD CHEMISTRY , vol.294, 423-432.

ERTAN, KÜBRA, MELTEM TÜRKYILMAZ, And MEHMET ÖZKAN. "Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars," FOOD CHEMISTRY , vol.294, 423-432, 2019

ERTAN, KÜBRA Et Al. "Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars." FOOD CHEMISTRY , vol.294, pp.423-432, 2019

ERTAN, K. Turkyilmaz, M. And ÖZKAN, M. (2019) . "Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars." FOOD CHEMISTRY , vol.294, pp.423-432.

@article{article, author={KÜBRA ERTAN Et Al. }, title={Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars}, journal={FOOD CHEMISTRY}, year=2019, pages={423-432} }