Türkyılmaz, M. Et Al. 2018. Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures. 4th International Conference on Food Chemistry and Technology .

Türkyılmaz, M., YEMİŞ, O., HAMZAOĞLU, F., & ÖZKAN, M., (2018). Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures . 4th International Conference on Food Chemistry and Technology

Türkyılmaz, Meltem Et Al. "Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures," 4th International Conference on Food Chemistry and Technology, 2018

Türkyılmaz, Meltem Et Al. "Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures." 4th International Conference on Food Chemistry and Technology , 2018

Türkyılmaz, M. Et Al. (2018) . "Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures." 4th International Conference on Food Chemistry and Technology .

@conferencepaper{conferencepaper, author={Meltem Türkyılmaz Et Al. }, title={Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures}, congress name={4th International Conference on Food Chemistry and Technology}, city={}, country={}, year={2018}}