B. Toktas Et Al. , "Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.8, pp.3066-3075, 2018
Toktas, B. Et Al. 2018. Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.8 , 3066-3075.
Toktas, B., Bildik, F., & Ozcelik, B., (2018). Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.8, 3066-3075.
Toktas, Betul, Fatih Bildik, And Beraat Özçelik. "Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.8, 3066-3075, 2018
Toktas, Betul Et Al. "Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.8, pp.3066-3075, 2018
Toktas, B. Bildik, F. And Ozcelik, B. (2018) . "Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.8, pp.3066-3075.
@article{article, author={Betul Toktas Et Al. }, title={Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2018, pages={3066-3075} }