Ş. KARATAŞ Et Al. , "EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE," International Journal of Food Engineering Research , vol.2, no.2, pp.29-42, 2016
KARATAŞ, Ş. Et Al. 2016. EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE. International Journal of Food Engineering Research , vol.2, no.2 , 29-42.
KARATAŞ, Ş., DÜLGER ALTINER, D., & TARİN, E., (2016). EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE. International Journal of Food Engineering Research , vol.2, no.2, 29-42.
KARATAŞ, ŞÜKRÜ, DİLEK DÜLGER ALTINER, And EDA TARİN. "EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE," International Journal of Food Engineering Research , vol.2, no.2, 29-42, 2016
KARATAŞ, ŞÜKRÜ Et Al. "EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE." International Journal of Food Engineering Research , vol.2, no.2, pp.29-42, 2016
KARATAŞ, Ş. DÜLGER ALTINER, D. And TARİN, E. (2016) . "EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE." International Journal of Food Engineering Research , vol.2, no.2, pp.29-42.
@article{article, author={ŞÜKRÜ KARATAŞ Et Al. }, title={EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE}, journal={International Journal of Food Engineering Research}, year=2016, pages={29-42} }