B. GÜLDİKEN Et Al. , "Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation," The 1st Food Chemistry Conference , 2016
GÜLDİKEN, B. Et Al. 2016. Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation. The 1st Food Chemistry Conference .
GÜLDİKEN, B., Gibis, M., BOYACIOĞLU, D., ÇAPANOĞLU GÜVEN, E., & Weiss, J., (2016). Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation . The 1st Food Chemistry Conference
GÜLDİKEN, Burcu Et Al. "Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation," The 1st Food Chemistry Conference, 2016
GÜLDİKEN, Burcu Et Al. "Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation." The 1st Food Chemistry Conference , 2016
GÜLDİKEN, B. Et Al. (2016) . "Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation." The 1st Food Chemistry Conference .
@conferencepaper{conferencepaper, author={Burcu Güldiken Et Al. }, title={Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation}, congress name={The 1st Food Chemistry Conference}, city={}, country={}, year={2016}}