L. EKİCİ Et Al. , "Some Biological Properties of Anthocyanin Based Pigments Extracted by PEF, Ultrasound and Conventional Methods from Red Grape Skin, Black Carrot and Red Cabbage," JOURNAL OF FOOD SCIENCE , 2015
EKİCİ, L. Et Al. 2015. Some Biological Properties of Anthocyanin Based Pigments Extracted by PEF, Ultrasound and Conventional Methods from Red Grape Skin, Black Carrot and Red Cabbage. JOURNAL OF FOOD SCIENCE .
EKİCİ, L., YETİM, H., & Sağdıç, O., (2015). Some Biological Properties of Anthocyanin Based Pigments Extracted by PEF, Ultrasound and Conventional Methods from Red Grape Skin, Black Carrot and Red Cabbage. JOURNAL OF FOOD SCIENCE .
EKİCİ, Lütfiye, Hasan YETİM, And Osman Sağdıç. "Some Biological Properties of Anthocyanin Based Pigments Extracted by PEF, Ultrasound and Conventional Methods from Red Grape Skin, Black Carrot and Red Cabbage," JOURNAL OF FOOD SCIENCE , 2015
EKİCİ, Lütfiye Et Al. "Some Biological Properties of Anthocyanin Based Pigments Extracted by PEF, Ultrasound and Conventional Methods from Red Grape Skin, Black Carrot and Red Cabbage." JOURNAL OF FOOD SCIENCE , 2015
EKİCİ, L. YETİM, H. And Sağdıç, O. (2015) . "Some Biological Properties of Anthocyanin Based Pigments Extracted by PEF, Ultrasound and Conventional Methods from Red Grape Skin, Black Carrot and Red Cabbage." JOURNAL OF FOOD SCIENCE .
@article{article, author={Lütfiye EKİCİ Et Al. }, title={Some Biological Properties of Anthocyanin Based Pigments Extracted by PEF, Ultrasound and Conventional Methods from Red Grape Skin, Black Carrot and Red Cabbage}, journal={JOURNAL OF FOOD SCIENCE}, year=2015}