E. AĞÇAM Et Al. , "Optimization of anthocyanins extraction from black carrot pomace with thermosonication," FOOD CHEMISTRY , vol.237, pp.461-470, 2017
AĞÇAM, E. Et Al. 2017. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. FOOD CHEMISTRY , vol.237 , 461-470.
AĞÇAM, E., AKYILDIZ, A., & Balasubramaniam, V. M., (2017). Optimization of anthocyanins extraction from black carrot pomace with thermosonication. FOOD CHEMISTRY , vol.237, 461-470.
AĞÇAM, ERDAL, ASİYE AKYILDIZ, And V. M. Balasubramaniam. "Optimization of anthocyanins extraction from black carrot pomace with thermosonication," FOOD CHEMISTRY , vol.237, 461-470, 2017
AĞÇAM, ERDAL Et Al. "Optimization of anthocyanins extraction from black carrot pomace with thermosonication." FOOD CHEMISTRY , vol.237, pp.461-470, 2017
AĞÇAM, E. AKYILDIZ, A. And Balasubramaniam, V. M. (2017) . "Optimization of anthocyanins extraction from black carrot pomace with thermosonication." FOOD CHEMISTRY , vol.237, pp.461-470.
@article{article, author={ERDAL AĞÇAM Et Al. }, title={Optimization of anthocyanins extraction from black carrot pomace with thermosonication}, journal={FOOD CHEMISTRY}, year=2017, pages={461-470} }