Duyar, M. Ş. Et Al. 2022. Comparison of relation between ph, betalain content, and microbiological quality of fermented red beetroot juices Produced by different methods. ICONFOOD’22 International Congress on Food , (Sivas, Turkey).

Duyar, M. Ş., Sarı, F., & Karaoğlan, H. A., (2022). Comparison of relation between ph, betalain content, and microbiological quality of fermented red beetroot juices Produced by different methods . ICONFOOD’22 International Congress on Food, Sivas, Turkey

Duyar, Melisa, FERDA SARI, And HATİCE AYBÜKE KARAOĞLAN. "Comparison of relation between ph, betalain content, and microbiological quality of fermented red beetroot juices Produced by different methods," ICONFOOD’22 International Congress on Food, Sivas, Turkey, 2022

Duyar, Melisa Ş. Et Al. "Comparison of relation between ph, betalain content, and microbiological quality of fermented red beetroot juices Produced by different methods." ICONFOOD’22 International Congress on Food , Sivas, Turkey, 2022

Duyar, M. Ş. Sarı, F. And Karaoğlan, H. A. (2022) . "Comparison of relation between ph, betalain content, and microbiological quality of fermented red beetroot juices Produced by different methods." ICONFOOD’22 International Congress on Food , Sivas, Turkey.

@conferencepaper{conferencepaper, author={Melisa Şura Duyar Et Al. }, title={Comparison of relation between ph, betalain content, and microbiological quality of fermented red beetroot juices Produced by different methods}, congress name={ICONFOOD’22 International Congress on Food}, city={Sivas}, country={Turkey}, year={2022}}