Arslan Kulcan, A. Et Al. 2010. Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice. The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, , (Tekirdağ, Turkey), 1006-1008.

Arslan Kulcan, A., KARHAN, M., TETİK, N., TURHAN, İ., & ÖZİYCİ, H. R., (2010). Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice . The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, (pp.1006-1008). Tekirdağ, Turkey

Arslan Kulcan, ASLI Et Al. "Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice," The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”,, Tekirdağ, Turkey, 2010

Arslan Kulcan, ASLI A. Et Al. "Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice." The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, , Tekirdağ, Turkey, pp.1006-1008, 2010

Arslan Kulcan, A. Et Al. (2010) . "Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice." The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, , Tekirdağ, Turkey, pp.1006-1008.

@conferencepaper{conferencepaper, author={ASLI ARSLAN KULCAN Et Al. }, title={Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice}, congress name={The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”,}, city={Tekirdağ}, country={Turkey}, year={2010}, pages={1006-1008} }