L. Ekici, "Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, pp.40-48, 2014
Ekici, L. 2014. Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1 , 40-48.
Ekici, L., (2014). Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, 40-48.
Ekici, LÜTFİYE. "Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, 40-48, 2014
Ekici, LÜTFİYE. "Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, pp.40-48, 2014
Ekici, L. (2014) . "Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.56, no.1, pp.40-48.
@article{article, author={LÜTFİYE EKİCİ}, title={Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2014, pages={40-48} }