Bayram, Y. Et Al. 2023. Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation. European Food Research and Technology , vol.249, no.11 , 2897-2910.

Bayram, Y., Ozkan, K., & SAĞDIÇ, O., (2023). Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation. European Food Research and Technology , vol.249, no.11, 2897-2910.

Bayram, Yuksel, Kubra Ozkan, And Osman SAĞDIÇ. "Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation," European Food Research and Technology , vol.249, no.11, 2897-2910, 2023

Bayram, Yuksel Et Al. "Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation." European Food Research and Technology , vol.249, no.11, pp.2897-2910, 2023

Bayram, Y. Ozkan, K. And SAĞDIÇ, O. (2023) . "Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation." European Food Research and Technology , vol.249, no.11, pp.2897-2910.

@article{article, author={Yuksel Bayram Et Al. }, title={Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation}, journal={European Food Research and Technology}, year=2023, pages={2897-2910} }