TÜRKYILMAZ, M. Et Al. 2019. Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries. FOOD CHEMISTRY , vol.281 , 242-250.

TÜRKYILMAZ, M., Hamzaoglu, F., & ÖZKAN, M., (2019). Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries. FOOD CHEMISTRY , vol.281, 242-250.

TÜRKYILMAZ, MELTEM, FATMAGÜL HAMZAOĞLU, And MEHMET ÖZKAN. "Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries," FOOD CHEMISTRY , vol.281, 242-250, 2019

TÜRKYILMAZ, MELTEM Et Al. "Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries." FOOD CHEMISTRY , vol.281, pp.242-250, 2019

TÜRKYILMAZ, M. Hamzaoglu, F. And ÖZKAN, M. (2019) . "Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries." FOOD CHEMISTRY , vol.281, pp.242-250.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries}, journal={FOOD CHEMISTRY}, year=2019, pages={242-250} }