ERTAN, K. Et Al. 2020. Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners. FOOD CHEMISTRY , vol.310 .

ERTAN, K., TÜRKYILMAZ, M., & ÖZKAN, M., (2020). Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners. FOOD CHEMISTRY , vol.310.

ERTAN, KÜBRA, MELTEM TÜRKYILMAZ, And MEHMET ÖZKAN. "Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners," FOOD CHEMISTRY , vol.310, 2020

ERTAN, KÜBRA Et Al. "Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners." FOOD CHEMISTRY , vol.310, 2020

ERTAN, K. TÜRKYILMAZ, M. And ÖZKAN, M. (2020) . "Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners." FOOD CHEMISTRY , vol.310.

@article{article, author={KÜBRA ERTAN Et Al. }, title={Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners}, journal={FOOD CHEMISTRY}, year=2020}