Bay, A. Et Al. 2017. Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage. 31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society , (Sitges, Spain).

Bay, A., Güney, H. G., Gülseven, E., Emektar, K., Ayhan, M. F., HAMZAOĞLU, F., ... ÖZKAN, M.(2017). Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage . 31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society, Sitges, Spain

Bay, Asena Et Al. "Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage," 31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society, Sitges, Spain, 2017

Bay, Asena Et Al. "Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage." 31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society , Sitges, Spain, 2017

Bay, A. Et Al. (2017) . "Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage." 31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society , Sitges, Spain.

@conferencepaper{conferencepaper, author={Asena Bay Et Al. }, title={Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage}, congress name={31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society}, city={Sitges}, country={Spain}, year={2017}}