EKİCİ, L. Et Al. 2014. Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models. FOOD ANALYTICAL METHODS , vol.7, no.6 , 1328-1336.

EKİCİ, L., Simsek, Z., Ozturk, I., SAĞDIÇ, O., & Yetim, H., (2014). Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models. FOOD ANALYTICAL METHODS , vol.7, no.6, 1328-1336.

EKİCİ, Lütfiye Et Al. "Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models," FOOD ANALYTICAL METHODS , vol.7, no.6, 1328-1336, 2014

EKİCİ, Lütfiye Et Al. "Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models." FOOD ANALYTICAL METHODS , vol.7, no.6, pp.1328-1336, 2014

EKİCİ, L. Et Al. (2014) . "Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models." FOOD ANALYTICAL METHODS , vol.7, no.6, pp.1328-1336.

@article{article, author={Lütfiye EKİCİ Et Al. }, title={Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models}, journal={FOOD ANALYTICAL METHODS}, year=2014, pages={1328-1336} }