E. Erdal Et Al. , "Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice," 3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY , 2018
Erdal, E. Et Al. 2018. Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice. 3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY .
Erdal, E., Soysal, H., Öztürk, A., Sarı, E., Göçmen, M., HAMZAOĞLU, F., ... Türkyılmaz, M.(2018). Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice . 3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY
Erdal, Elif Et Al. "Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice," 3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY, 2018
Erdal, Elif Et Al. "Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice." 3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY , 2018
Erdal, E. Et Al. (2018) . "Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice." 3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY .
@conferencepaper{conferencepaper, author={Elif Erdal Et Al. }, title={Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice}, congress name={3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY}, city={}, country={}, year={2018}}