Uzkuc, N. M. C. Et Al. 2020. Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.1 , 81-92.

Uzkuc, N. M. C., Sisli, B., AY, M., Togay, S., Yuceer, Y. K., Bayhan, A., ... Toklucu, A. K.(2020). Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.1, 81-92.

Uzkuc, Nesrin Et Al. "Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.1, 81-92, 2020

Uzkuc, Nesrin M. Et Al. "Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.1, pp.81-92, 2020

Uzkuc, N. M. C. Et Al. (2020) . "Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.1, pp.81-92.

@article{article, author={Nesrin Merve Celebi Uzkuc Et Al. }, title={Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2020, pages={81-92} }