G. DANISMAN Et Al. , "Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating," CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.2, pp.103-108, 2015
DANISMAN, G. Et Al. 2015. Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating. CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.2 , 103-108.
DANISMAN, G., ARSLAN, E., & Toklucu, A., (2015). Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating. CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.2, 103-108.
DANISMAN, Gulsan, ESRA ARSLAN, And AYŞEGÜL KIRCA TOKLUCU. "Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating," CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.2, 103-108, 2015
DANISMAN, Gulsan Et Al. "Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating." CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.2, pp.103-108, 2015
DANISMAN, G. ARSLAN, E. And Toklucu, A. (2015) . "Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating." CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.2, pp.103-108.
@article{article, author={Gulsan DANISMAN Et Al. }, title={Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating}, journal={CZECH JOURNAL OF FOOD SCIENCES}, year=2015, pages={103-108} }