Erten, H. Et Al. 2006. The influence of inoculum level on fermentation and flavour compounds of white wines made from cv. Emir. JOURNAL OF THE INSTITUTE OF BREWING , vol.112, no.3 , 232-236.

Erten, H., Tanguler, H., Cabaroglu, T., & Canbas, A., (2006). The influence of inoculum level on fermentation and flavour compounds of white wines made from cv. Emir. JOURNAL OF THE INSTITUTE OF BREWING , vol.112, no.3, 232-236.

Erten, HÜSEYİN Et Al. "The influence of inoculum level on fermentation and flavour compounds of white wines made from cv. Emir," JOURNAL OF THE INSTITUTE OF BREWING , vol.112, no.3, 232-236, 2006

Erten, HÜSEYİN Et Al. "The influence of inoculum level on fermentation and flavour compounds of white wines made from cv. Emir." JOURNAL OF THE INSTITUTE OF BREWING , vol.112, no.3, pp.232-236, 2006

Erten, H. Et Al. (2006) . "The influence of inoculum level on fermentation and flavour compounds of white wines made from cv. Emir." JOURNAL OF THE INSTITUTE OF BREWING , vol.112, no.3, pp.232-236.

@article{article, author={HÜSEYİN ERTEN Et Al. }, title={The influence of inoculum level on fermentation and flavour compounds of white wines made from cv. Emir}, journal={JOURNAL OF THE INSTITUTE OF BREWING}, year=2006, pages={232-236} }