N. M. Çelebi Uzkuç Et Al. , "Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage," European Food Research And Technology , vol.248, pp.393-401, 2022
Çelebi Uzkuç, N. M. Et Al. 2022. Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage. European Food Research And Technology , vol.248 , 393-401.
Çelebi Uzkuç, N. M., Bayhan, A., & Kırca Toklucu, A., (2022). Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage. European Food Research And Technology , vol.248, 393-401.
Çelebi Uzkuç, NESRİN, Aslı Bayhan, And AYŞEGÜL KIRCA TOKLUCU. "Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage," European Food Research And Technology , vol.248, 393-401, 2022
Çelebi Uzkuç, NESRİN M. Et Al. "Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage." European Food Research And Technology , vol.248, pp.393-401, 2022
Çelebi Uzkuç, N. M. Bayhan, A. And Kırca Toklucu, A. (2022) . "Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage." European Food Research And Technology , vol.248, pp.393-401.
@article{article, author={NESRİN MERVE ÇELEBİ UZKUÇ Et Al. }, title={Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage}, journal={European Food Research And Technology}, year=2022, pages={393-401} }