KAMİLOĞLU BEŞTEPE, S. Et Al. 2014. Influence of different processing conditions on polyphenol content in black carrot jams and marmalades. Novel Approaches in Food Industry (NAFI 2014) , (Kuşadası, Turkey).

KAMİLOĞLU BEŞTEPE, S., PASLI, A. A., ÖZÇELİK, B., VAN CAMP, J., & ÇAPANOĞLU GÜVEN, E., (2014). Influence of different processing conditions on polyphenol content in black carrot jams and marmalades . Novel Approaches in Food Industry (NAFI 2014), Kuşadası, Turkey

KAMİLOĞLU BEŞTEPE, SENEM Et Al. "Influence of different processing conditions on polyphenol content in black carrot jams and marmalades," Novel Approaches in Food Industry (NAFI 2014), Kuşadası, Turkey, 2014

KAMİLOĞLU BEŞTEPE, SENEM K. Et Al. "Influence of different processing conditions on polyphenol content in black carrot jams and marmalades." Novel Approaches in Food Industry (NAFI 2014) , Kuşadası, Turkey, 2014

KAMİLOĞLU BEŞTEPE, S. Et Al. (2014) . "Influence of different processing conditions on polyphenol content in black carrot jams and marmalades." Novel Approaches in Food Industry (NAFI 2014) , Kuşadası, Turkey.

@conferencepaper{conferencepaper, author={SENEM KAMİLOĞLU BEŞTEPE Et Al. }, title={Influence of different processing conditions on polyphenol content in black carrot jams and marmalades}, congress name={Novel Approaches in Food Industry (NAFI 2014)}, city={Kuşadası}, country={Turkey}, year={2014}}