Elik, A. Et Al. 2016. Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.5 , 2389-2395.

Elik, A., Yanik, D., Maskan, M., & Gogus, F., (2016). Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.5, 2389-2395.

Elik, Aysel Et Al. "Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.5, 2389-2395, 2016

Elik, Aysel Et Al. "Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.5, pp.2389-2395, 2016

Elik, A. Et Al. (2016) . "Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.5, pp.2389-2395.

@article{article, author={Aysel Elik Et Al. }, title={Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2016, pages={2389-2395} }