N. M. ÇELEBİ UZKUÇ Et Al. , "Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines," 8th International Congress Pigments in Food , Cluj-Napoca, Romania, pp.83, 2016
ÇELEBİ UZKUÇ, N. M. Et Al. 2016. Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines. 8th International Congress Pigments in Food , (Cluj-Napoca, Romania), 83.
ÇELEBİ UZKUÇ, N. M., Şişli, B., BAYHAN, A., & KIRCA TOKLUCU, A., (2016). Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines . 8th International Congress Pigments in Food (pp.83). Cluj-Napoca, Romania
ÇELEBİ UZKUÇ, NESRİN Et Al. "Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines," 8th International Congress Pigments in Food, Cluj-Napoca, Romania, 2016
ÇELEBİ UZKUÇ, NESRİN M. Et Al. "Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines." 8th International Congress Pigments in Food , Cluj-Napoca, Romania, pp.83, 2016
ÇELEBİ UZKUÇ, N. M. Et Al. (2016) . "Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines." 8th International Congress Pigments in Food , Cluj-Napoca, Romania, p.83.
@conferencepaper{conferencepaper, author={NESRİN MERVE ÇELEBİ UZKUÇ Et Al. }, title={Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines}, congress name={8th International Congress Pigments in Food}, city={Cluj-Napoca}, country={Romania}, year={2016}, pages={83} }