Onsekizoglu, P. Et Al. 2005. Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221 , 357-360.

Onsekizoglu, P., Gokmen, V., & Acar, J., (2005). Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, 357-360.

Onsekizoglu, P, VURAL GÖKMEN, And J Acar. "Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, 357-360, 2005

Onsekizoglu, P Et Al. "Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, pp.357-360, 2005

Onsekizoglu, P. Gokmen, V. And Acar, J. (2005) . "Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, pp.357-360.

@article{article, author={P Onsekizoglu Et Al. }, title={Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2005, pages={357-360} }