Turkyilmaz, M. Et Al. 2013. Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. FOOD CHEMISTRY , vol.138, no.2-3 , 1810-1818.

Turkyilmaz, M., TAĞI, Ş., Dereli, U., & ÖZKAN, M., (2013). Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. FOOD CHEMISTRY , vol.138, no.2-3, 1810-1818.

Turkyilmaz, MELTEM Et Al. "Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices," FOOD CHEMISTRY , vol.138, no.2-3, 1810-1818, 2013

Turkyilmaz, MELTEM Et Al. "Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices." FOOD CHEMISTRY , vol.138, no.2-3, pp.1810-1818, 2013

Turkyilmaz, M. Et Al. (2013) . "Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices." FOOD CHEMISTRY , vol.138, no.2-3, pp.1810-1818.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices}, journal={FOOD CHEMISTRY}, year=2013, pages={1810-1818} }