Peri, P. Et Al. 2015. INVESTIGATING THE EFFECT OF AGING ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTHOCYANINS IN TURKISH WINES. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6 , 1845-1853.

Peri, P., Kamiloglu, S., Çapanoğlu Güven, E., & Özçelik, B., (2015). INVESTIGATING THE EFFECT OF AGING ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTHOCYANINS IN TURKISH WINES. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 1845-1853.

Peri, Pinar Et Al. "INVESTIGATING THE EFFECT OF AGING ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTHOCYANINS IN TURKISH WINES," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 1845-1853, 2015

Peri, Pinar Et Al. "INVESTIGATING THE EFFECT OF AGING ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTHOCYANINS IN TURKISH WINES." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.1845-1853, 2015

Peri, P. Et Al. (2015) . "INVESTIGATING THE EFFECT OF AGING ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTHOCYANINS IN TURKISH WINES." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.1845-1853.

@article{article, author={Pinar Peri Et Al. }, title={INVESTIGATING THE EFFECT OF AGING ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTHOCYANINS IN TURKISH WINES}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2015, pages={1845-1853} }