Arslan Kulcan, A. Et Al. 2010. Influence of mash processing on total anthocyanin content of red grape juice. 1st International Congress on Food Technology , (Antalya, Turkey), 322.

Arslan Kulcan, A., TETİK, N., KARHAN, M., TURHAN, İ., & ÖZİYCİ, H. R., (2010). Influence of mash processing on total anthocyanin content of red grape juice . 1st International Congress on Food Technology (pp.322). Antalya, Turkey

Arslan Kulcan, ASLI Et Al. "Influence of mash processing on total anthocyanin content of red grape juice," 1st International Congress on Food Technology, Antalya, Turkey, 2010

Arslan Kulcan, ASLI A. Et Al. "Influence of mash processing on total anthocyanin content of red grape juice." 1st International Congress on Food Technology , Antalya, Turkey, pp.322, 2010

Arslan Kulcan, A. Et Al. (2010) . "Influence of mash processing on total anthocyanin content of red grape juice." 1st International Congress on Food Technology , Antalya, Turkey, p.322.

@conferencepaper{conferencepaper, author={ASLI ARSLAN KULCAN Et Al. }, title={Influence of mash processing on total anthocyanin content of red grape juice}, congress name={1st International Congress on Food Technology}, city={Antalya}, country={Turkey}, year={2010}, pages={322} }