BAY YILMAZ, B. And Türker, N. 2024. pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation. Journal of Food Measurement and Characterization , vol.18, no.2 , 1499-1516.

BAY YILMAZ, B., & Türker, N., (2024). pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation. Journal of Food Measurement and Characterization , vol.18, no.2, 1499-1516.

BAY YILMAZ, Betül, And Nüzhet Türker. "pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation," Journal of Food Measurement and Characterization , vol.18, no.2, 1499-1516, 2024

BAY YILMAZ, Betül B. And Türker, Nüzhet. "pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation." Journal of Food Measurement and Characterization , vol.18, no.2, pp.1499-1516, 2024

BAY YILMAZ, B. And Türker, N. (2024) . "pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation." Journal of Food Measurement and Characterization , vol.18, no.2, pp.1499-1516.

@article{article, author={Betül BAY YILMAZ And author={Nüzhet Türker}, title={pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation}, journal={Journal of Food Measurement and Characterization}, year=2024, pages={1499-1516} }