A. Kirca Et Al. , "Effects of temperature, solid content and pH on the stability of black carrot anthocyanins," FOOD CHEMISTRY , vol.101, no.1, pp.212-218, 2007
Kirca, A. Et Al. 2007. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. FOOD CHEMISTRY , vol.101, no.1 , 212-218.
Kirca, A., OZKAN, M., & CEMEROGLU, B., (2007). Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. FOOD CHEMISTRY , vol.101, no.1, 212-218.
Kirca, AYŞEGÜL, Mehmet OZKAN, And Bekir CEMEROGLU. "Effects of temperature, solid content and pH on the stability of black carrot anthocyanins," FOOD CHEMISTRY , vol.101, no.1, 212-218, 2007
Kirca, AYŞEGÜL K. Et Al. "Effects of temperature, solid content and pH on the stability of black carrot anthocyanins." FOOD CHEMISTRY , vol.101, no.1, pp.212-218, 2007
Kirca, A. OZKAN, M. And CEMEROGLU, B. (2007) . "Effects of temperature, solid content and pH on the stability of black carrot anthocyanins." FOOD CHEMISTRY , vol.101, no.1, pp.212-218.
@article{article, author={AYŞEGÜL KIRCA TOKLUCU Et Al. }, title={Effects of temperature, solid content and pH on the stability of black carrot anthocyanins}, journal={FOOD CHEMISTRY}, year=2007, pages={212-218} }