Kelebek, H. Et Al. 2007. Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes. FOOD CHEMISTRY , vol.105, no.1 , 334-339.

Kelebek, H., Canbaş, A., Cabaroglu, T., & Selli, S., (2007). Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes. FOOD CHEMISTRY , vol.105, no.1, 334-339.

Kelebek, Hasim Et Al. "Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes," FOOD CHEMISTRY , vol.105, no.1, 334-339, 2007

Kelebek, Hasim Et Al. "Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes." FOOD CHEMISTRY , vol.105, no.1, pp.334-339, 2007

Kelebek, H. Et Al. (2007) . "Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes." FOOD CHEMISTRY , vol.105, no.1, pp.334-339.

@article{article, author={Hasim Kelebek Et Al. }, title={Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes}, journal={FOOD CHEMISTRY}, year=2007, pages={334-339} }