DİNÇER, C. And TOPUZ, A. 2016. Degradation Kinetic of Anthocyanin in Black Mulberry Juice Concentrates Produced by Thermal Evaporation and Osmotic Distillation. The Food Factor I Barcelona Conferance , (Barcelona, Spain), 248.

DİNÇER, C., & TOPUZ, A., (2016). Degradation Kinetic of Anthocyanin in Black Mulberry Juice Concentrates Produced by Thermal Evaporation and Osmotic Distillation . The Food Factor I Barcelona Conferance (pp.248). Barcelona, Spain

DİNÇER, CÜNEYT, And AYHAN TOPUZ. "Degradation Kinetic of Anthocyanin in Black Mulberry Juice Concentrates Produced by Thermal Evaporation and Osmotic Distillation," The Food Factor I Barcelona Conferance, Barcelona, Spain, 2016

DİNÇER, CÜNEYT And TOPUZ, AYHAN. "Degradation Kinetic of Anthocyanin in Black Mulberry Juice Concentrates Produced by Thermal Evaporation and Osmotic Distillation." The Food Factor I Barcelona Conferance , Barcelona, Spain, pp.248, 2016

DİNÇER, C. And TOPUZ, A. (2016) . "Degradation Kinetic of Anthocyanin in Black Mulberry Juice Concentrates Produced by Thermal Evaporation and Osmotic Distillation." The Food Factor I Barcelona Conferance , Barcelona, Spain, p.248.

@conferencepaper{conferencepaper, author={CÜNEYT DİNÇER And author={AYHAN TOPUZ}, title={Degradation Kinetic of Anthocyanin in Black Mulberry Juice Concentrates Produced by Thermal Evaporation and Osmotic Distillation}, congress name={The Food Factor I Barcelona Conferance}, city={Barcelona}, country={Spain}, year={2016}, pages={248} }