Türkyılmaz, M. Et Al. 2025. Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice. FOOD CHEMISTRY , 1-13.

Türkyılmaz, M., Hamzaoğlu, F., Akpınar Uzun, M., & Özkan, M., (2025). Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice. FOOD CHEMISTRY , 1-13.

Türkyılmaz, Meltem Et Al. "Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice," FOOD CHEMISTRY , 1-13, 2025

Türkyılmaz, Meltem Et Al. "Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice." FOOD CHEMISTRY , pp.1-13, 2025

Türkyılmaz, M. Et Al. (2025) . "Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice." FOOD CHEMISTRY , pp.1-13.

@article{article, author={Meltem Türkyılmaz Et Al. }, title={Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice}, journal={FOOD CHEMISTRY}, year=2025, pages={1-13} }