Tanguler, H. Et Al. 2021. Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.8 .

Tanguler, H., Bozdogan, A., AKSAY, S., Kelebek, H., & ERTEN, H., (2021). Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.8.

Tanguler, Hasan Et Al. "Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.8, 2021

Tanguler, Hasan Et Al. "Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.8, 2021

Tanguler, H. Et Al. (2021) . "Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.8.

@article{article, author={Hasan Tanguler Et Al. }, title={Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}