Kelebek, H. Et Al. 2006. Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu. JOURNAL OF FOOD ENGINEERING , vol.77, no.4 , 1012-1017.

Kelebek, H., Canbaş, A., Selli, S., Saucier, C., Jourdes, M., & Glories, Y., (2006). Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu. JOURNAL OF FOOD ENGINEERING , vol.77, no.4, 1012-1017.

Kelebek, Hasim Et Al. "Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu," JOURNAL OF FOOD ENGINEERING , vol.77, no.4, 1012-1017, 2006

Kelebek, Hasim Et Al. "Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu." JOURNAL OF FOOD ENGINEERING , vol.77, no.4, pp.1012-1017, 2006

Kelebek, H. Et Al. (2006) . "Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu." JOURNAL OF FOOD ENGINEERING , vol.77, no.4, pp.1012-1017.

@article{article, author={Hasim Kelebek Et Al. }, title={Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu}, journal={JOURNAL OF FOOD ENGINEERING}, year=2006, pages={1012-1017} }