Cabaroglu, T. Et Al. 2003. Wine flavor enhancement through the use of exogenous fungal glycosidases. ENZYME AND MICROBIAL TECHNOLOGY , vol.33, no.5 , 581-587.

Cabaroglu, T., Selli, S., Canbaş, A., Leproutre, J., & Gunata, Z., (2003). Wine flavor enhancement through the use of exogenous fungal glycosidases. ENZYME AND MICROBIAL TECHNOLOGY , vol.33, no.5, 581-587.

Cabaroglu, TURGUT Et Al. "Wine flavor enhancement through the use of exogenous fungal glycosidases," ENZYME AND MICROBIAL TECHNOLOGY , vol.33, no.5, 581-587, 2003

Cabaroglu, TURGUT Et Al. "Wine flavor enhancement through the use of exogenous fungal glycosidases." ENZYME AND MICROBIAL TECHNOLOGY , vol.33, no.5, pp.581-587, 2003

Cabaroglu, T. Et Al. (2003) . "Wine flavor enhancement through the use of exogenous fungal glycosidases." ENZYME AND MICROBIAL TECHNOLOGY , vol.33, no.5, pp.581-587.

@article{article, author={TURGUT CABAROĞLU Et Al. }, title={Wine flavor enhancement through the use of exogenous fungal glycosidases}, journal={ENZYME AND MICROBIAL TECHNOLOGY}, year=2003, pages={581-587} }