Kamiloglu, S. Et Al. 2015. Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. JOURNAL OF FUNCTIONAL FOODS , vol.13 , 1-10.

Kamiloglu, S., Pasli, A. A., Özçelik, B., Van Camp, J., & Çapanoğlu Güven, E., (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. JOURNAL OF FUNCTIONAL FOODS , vol.13, 1-10.

Kamiloglu, SENEM Et Al. "Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion," JOURNAL OF FUNCTIONAL FOODS , vol.13, 1-10, 2015

Kamiloglu, SENEM K. Et Al. "Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion." JOURNAL OF FUNCTIONAL FOODS , vol.13, pp.1-10, 2015

Kamiloglu, S. Et Al. (2015) . "Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion." JOURNAL OF FUNCTIONAL FOODS , vol.13, pp.1-10.

@article{article, author={SENEM KAMİLOĞLU BEŞTEPE Et Al. }, title={Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion}, journal={JOURNAL OF FUNCTIONAL FOODS}, year=2015, pages={1-10} }