Kirca, A. Et Al. 2003. Thermal stability of black carrot anthocyanins in blond orange juice. JOURNAL OF FOOD QUALITY , vol.26, no.5 , 361-366.

Kirca, A., OZKAN, M., & CEMEROGLU, B., (2003). Thermal stability of black carrot anthocyanins in blond orange juice. JOURNAL OF FOOD QUALITY , vol.26, no.5, 361-366.

Kirca, AYŞEGÜL, M OZKAN, And B CEMEROGLU. "Thermal stability of black carrot anthocyanins in blond orange juice," JOURNAL OF FOOD QUALITY , vol.26, no.5, 361-366, 2003

Kirca, AYŞEGÜL K. Et Al. "Thermal stability of black carrot anthocyanins in blond orange juice." JOURNAL OF FOOD QUALITY , vol.26, no.5, pp.361-366, 2003

Kirca, A. OZKAN, M. And CEMEROGLU, B. (2003) . "Thermal stability of black carrot anthocyanins in blond orange juice." JOURNAL OF FOOD QUALITY , vol.26, no.5, pp.361-366.

@article{article, author={AYŞEGÜL KIRCA TOKLUCU Et Al. }, title={Thermal stability of black carrot anthocyanins in blond orange juice}, journal={JOURNAL OF FOOD QUALITY}, year=2003, pages={361-366} }