TÜRKYILMAZ, M. Et Al. 2023. Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids. Journal of the Science of Food and Agriculture , vol.103, no.15 , 7836-7848.

TÜRKYILMAZ, M., HAMZAOĞLU, F., Çiftci, R. B. A., & ÖZKAN, M., (2023). Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids. Journal of the Science of Food and Agriculture , vol.103, no.15, 7836-7848.

TÜRKYILMAZ, MELTEM Et Al. "Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids," Journal of the Science of Food and Agriculture , vol.103, no.15, 7836-7848, 2023

TÜRKYILMAZ, MELTEM Et Al. "Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids." Journal of the Science of Food and Agriculture , vol.103, no.15, pp.7836-7848, 2023

TÜRKYILMAZ, M. Et Al. (2023) . "Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids." Journal of the Science of Food and Agriculture , vol.103, no.15, pp.7836-7848.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids}, journal={Journal of the Science of Food and Agriculture}, year=2023, pages={7836-7848} }