N. Alper Et Al. , "Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.29, pp.357-368, 2005
Alper, N. Et Al. 2005. Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.29 , 357-368.
Alper, N., Bahceci, K., & Acar, J., (2005). Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.29, 357-368.
Alper, N, KS Bahceci, And J Acar. "Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.29, 357-368, 2005
Alper, N Et Al. "Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.29, pp.357-368, 2005
Alper, N. Bahceci, K. And Acar, J. (2005) . "Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.29, pp.357-368.
@article{article, author={N Alper Et Al. }, title={Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2005, pages={357-368} }