Yanar, Y. Et Al. 2007. Effect of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout. FOOD CHEMISTRY , vol.100, no.1 , 326-330.

Yanar, Y., Buyukcapar, H., Yanar, M., & Gocer, M., (2007). Effect of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout. FOOD CHEMISTRY , vol.100, no.1, 326-330.

Yanar, YASEMEN Et Al. "Effect of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout," FOOD CHEMISTRY , vol.100, no.1, 326-330, 2007

Yanar, YASEMEN Et Al. "Effect of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout." FOOD CHEMISTRY , vol.100, no.1, pp.326-330, 2007

Yanar, Y. Et Al. (2007) . "Effect of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout." FOOD CHEMISTRY , vol.100, no.1, pp.326-330.

@article{article, author={YASEMEN YANAR Et Al. }, title={Effect of carotenoids from red pepper and marigold flower on pigmentation, sensory properties and fatty acid composition of rainbow trout}, journal={FOOD CHEMISTRY}, year=2007, pages={326-330} }