SARI, F. 2016. THE COPIGMENTATION EFFECT OF DIFFERENT PHENOLIC ACIDS ON BERBERIS CRATAEGINA ANTHOCYANINS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.3 , 422-430.

SARI, F., (2016). THE COPIGMENTATION EFFECT OF DIFFERENT PHENOLIC ACIDS ON BERBERIS CRATAEGINA ANTHOCYANINS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.3, 422-430.

SARI, FERDA. "THE COPIGMENTATION EFFECT OF DIFFERENT PHENOLIC ACIDS ON BERBERIS CRATAEGINA ANTHOCYANINS," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.3, 422-430, 2016

SARI, FERDA. "THE COPIGMENTATION EFFECT OF DIFFERENT PHENOLIC ACIDS ON BERBERIS CRATAEGINA ANTHOCYANINS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.3, pp.422-430, 2016

SARI, F. (2016) . "THE COPIGMENTATION EFFECT OF DIFFERENT PHENOLIC ACIDS ON BERBERIS CRATAEGINA ANTHOCYANINS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.3, pp.422-430.

@article{article, author={FERDA SARI}, title={THE COPIGMENTATION EFFECT OF DIFFERENT PHENOLIC ACIDS ON BERBERIS CRATAEGINA ANTHOCYANINS}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2016, pages={422-430} }