DİNÇER, C. Et Al. 2016. A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.38 , 57-64.

DİNÇER, C., Tontul, I., & TOPUZ, A., (2016). A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.38, 57-64.

DİNÇER, CÜNEYT, İSMAİL TONTUL, And AYHAN TOPUZ. "A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.38, 57-64, 2016

DİNÇER, CÜNEYT Et Al. "A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.38, pp.57-64, 2016

DİNÇER, C. Tontul, I. And TOPUZ, A. (2016) . "A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.38, pp.57-64.

@article{article, author={CÜNEYT DİNÇER Et Al. }, title={A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2016, pages={57-64} }