Turfan, O. Et Al. 2011. Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. FOOD CHEMISTRY , vol.129, no.4 , 1644-1651.

Turfan, O., Turkyilmaz, M., Yemis, O., & ÖZKAN, M., (2011). Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. FOOD CHEMISTRY , vol.129, no.4, 1644-1651.

Turfan, Ozge Et Al. "Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit," FOOD CHEMISTRY , vol.129, no.4, 1644-1651, 2011

Turfan, Ozge Et Al. "Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit." FOOD CHEMISTRY , vol.129, no.4, pp.1644-1651, 2011

Turfan, O. Et Al. (2011) . "Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit." FOOD CHEMISTRY , vol.129, no.4, pp.1644-1651.

@article{article, author={Ozge Turfan Et Al. }, title={Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit}, journal={FOOD CHEMISTRY}, year=2011, pages={1644-1651} }