İYİDOĞAN, N. And BAYINDIRLI, A. 2004. Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice. Journal Of Food Engineering , vol.62 , 299-304.

İYİDOĞAN, N., & BAYINDIRLI, A., (2004). Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice. Journal Of Food Engineering , vol.62, 299-304.

İYİDOĞAN, Nükhet, And ALEV BAYINDIRLI. "Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice," Journal Of Food Engineering , vol.62, 299-304, 2004

İYİDOĞAN, Nükhet And BAYINDIRLI, ALEV. "Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice." Journal Of Food Engineering , vol.62, pp.299-304, 2004

İYİDOĞAN, N. And BAYINDIRLI, A. (2004) . "Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice." Journal Of Food Engineering , vol.62, pp.299-304.

@article{article, author={Nükhet İYİDOĞAN And author={ALEV BAYINDIRLI}, title={Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice}, journal={Journal Of Food Engineering}, year=2004, pages={299-304} }