A. G. ACAR Et Al. , "Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes," CLINICAL AND EXPERIMENTAL HEALTH SCIENCES , vol.13, no.4, pp.837-847, 2023
ACAR, A. G. Et Al. 2023. Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes. CLINICAL AND EXPERIMENTAL HEALTH SCIENCES , vol.13, no.4 , 837-847.
ACAR, A. G., SEVEROĞLU, Z., Kurmanbekova, G., & Yilmaz, A., (2023). Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes. CLINICAL AND EXPERIMENTAL HEALTH SCIENCES , vol.13, no.4, 837-847.
ACAR, ASLI Et Al. "Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes," CLINICAL AND EXPERIMENTAL HEALTH SCIENCES , vol.13, no.4, 837-847, 2023
ACAR, ASLI G. Et Al. "Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes." CLINICAL AND EXPERIMENTAL HEALTH SCIENCES , vol.13, no.4, pp.837-847, 2023
ACAR, A. G. Et Al. (2023) . "Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes." CLINICAL AND EXPERIMENTAL HEALTH SCIENCES , vol.13, no.4, pp.837-847.
@article{article, author={ASLI GÜL ACAR Et Al. }, title={Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes}, journal={CLINICAL AND EXPERIMENTAL HEALTH SCIENCES}, year=2023, pages={837-847} }