HAMZAOĞLU, F. Et Al. 2017. Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp. 19th International Conference on Food Processing Technology , (Paris, France), 120.

HAMZAOĞLU, F., Sevindik, H., ÖZKAN, M., & Türkyılmaz, M., (2017). Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp . 19th International Conference on Food Processing Technology (pp.120). Paris, France

HAMZAOĞLU, FATMAGÜL Et Al. "Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp," 19th International Conference on Food Processing Technology, Paris, France, 2017

HAMZAOĞLU, FATMAGÜL Et Al. "Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp." 19th International Conference on Food Processing Technology , Paris, France, pp.120, 2017

HAMZAOĞLU, F. Et Al. (2017) . "Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp." 19th International Conference on Food Processing Technology , Paris, France, p.120.

@conferencepaper{conferencepaper, author={FATMAGÜL HAMZAOĞLU Et Al. }, title={Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp}, congress name={19th International Conference on Food Processing Technology}, city={Paris}, country={France}, year={2017}, pages={120} }