Özkan Karabacak, A. Et Al. 2021. Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.6 , 4972-4991.

Özkan Karabacak, A., Özoğlu, Ö., Durgut, S., Bagatirlar, S. R., Kaçar, O., Tamer, C. E., ... Korukluoğlu, M.(2021). Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.6, 4972-4991.

Özkan Karabacak, AZİME Et Al. "Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.6, 4972-4991, 2021

Özkan Karabacak, AZİME Ö. Et Al. "Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.6, pp.4972-4991, 2021

Özkan Karabacak, A. Et Al. (2021) . "Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.6, pp.4972-4991.

@article{article, author={AZİME ÖZKAN KARABACAK Et Al. }, title={Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2021, pages={4972-4991} }