Navruz, A. Et Al. 2016. Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. FOOD CHEMISTRY , vol.197 , 150-160.

Navruz, A., Turkyilmaz, M., & ÖZKAN, M., (2016). Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. FOOD CHEMISTRY , vol.197, 150-160.

Navruz, Ayse, MELTEM TÜRKYILMAZ, And MEHMET ÖZKAN. "Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage," FOOD CHEMISTRY , vol.197, 150-160, 2016

Navruz, Ayse Et Al. "Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage." FOOD CHEMISTRY , vol.197, pp.150-160, 2016

Navruz, A. Turkyilmaz, M. And ÖZKAN, M. (2016) . "Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage." FOOD CHEMISTRY , vol.197, pp.150-160.

@article{article, author={Ayse Navruz Et Al. }, title={Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage}, journal={FOOD CHEMISTRY}, year=2016, pages={150-160} }