GÜNEŞER, O. 2021. Kinetic modelling of Betalain stability and color changes in Yogurt during storage. Polish Journal of Food and Nutrition Sciences , vol.71, no.2 , 135-145.

GÜNEŞER, O., (2021). Kinetic modelling of Betalain stability and color changes in Yogurt during storage. Polish Journal of Food and Nutrition Sciences , vol.71, no.2, 135-145.

GÜNEŞER, ONUR. "Kinetic modelling of Betalain stability and color changes in Yogurt during storage," Polish Journal of Food and Nutrition Sciences , vol.71, no.2, 135-145, 2021

GÜNEŞER, ONUR. "Kinetic modelling of Betalain stability and color changes in Yogurt during storage." Polish Journal of Food and Nutrition Sciences , vol.71, no.2, pp.135-145, 2021

GÜNEŞER, O. (2021) . "Kinetic modelling of Betalain stability and color changes in Yogurt during storage." Polish Journal of Food and Nutrition Sciences , vol.71, no.2, pp.135-145.

@article{article, author={ONUR GÜNEŞER}, title={Kinetic modelling of Betalain stability and color changes in Yogurt during storage}, journal={Polish Journal of Food and Nutrition Sciences}, year=2021, pages={135-145} }