Arici, M. And COSKUN, F. 2001. Hardaliye: fermented grape juice as a traditional Turkish beverage. FOOD MICROBIOLOGY , vol.18, no.4 , 417-421.

Arici, M., & COSKUN, F., (2001). Hardaliye: fermented grape juice as a traditional Turkish beverage. FOOD MICROBIOLOGY , vol.18, no.4, 417-421.

Arici, Muhammet, And F COSKUN. "Hardaliye: fermented grape juice as a traditional Turkish beverage," FOOD MICROBIOLOGY , vol.18, no.4, 417-421, 2001

Arici, Muhammet And COSKUN, F. "Hardaliye: fermented grape juice as a traditional Turkish beverage." FOOD MICROBIOLOGY , vol.18, no.4, pp.417-421, 2001

Arici, M. And COSKUN, F. (2001) . "Hardaliye: fermented grape juice as a traditional Turkish beverage." FOOD MICROBIOLOGY , vol.18, no.4, pp.417-421.

@article{article, author={Muhammet ARICI And author={F COSKUN}, title={Hardaliye: fermented grape juice as a traditional Turkish beverage}, journal={FOOD MICROBIOLOGY}, year=2001, pages={417-421} }