ARSLAN KULCAN, A. Et Al. 2015. Changes in turbidity, total phenolic and anthocyanin contents of clear red grape juice during processing. Gıda , vol.40 , 311-317.

ARSLAN KULCAN, A., ÖZİYCİ, H. R., TETİK, N., & KARHAN, M., (2015). Changes in turbidity, total phenolic and anthocyanin contents of clear red grape juice during processing. Gıda , vol.40, 311-317.

ARSLAN KULCAN, ASLI Et Al. "Changes in turbidity, total phenolic and anthocyanin contents of clear red grape juice during processing," Gıda , vol.40, 311-317, 2015

ARSLAN KULCAN, ASLI A. Et Al. "Changes in turbidity, total phenolic and anthocyanin contents of clear red grape juice during processing." Gıda , vol.40, pp.311-317, 2015

ARSLAN KULCAN, A. Et Al. (2015) . "Changes in turbidity, total phenolic and anthocyanin contents of clear red grape juice during processing." Gıda , vol.40, pp.311-317.

@article{article, author={ASLI ARSLAN KULCAN Et Al. }, title={Changes in turbidity, total phenolic and anthocyanin contents of clear red grape juice during processing}, journal={Gıda}, year=2015, pages={311-317} }