KUTLU, T. And Yıldırım, I. 2014. Comparision of total anthocyanin content of hot water extract of salvia officinalis and salvia sideritis. 2nd International congress on Food technology , (Aydın, Turkey), 234.

KUTLU, T., & Yıldırım, I., (2014). Comparision of total anthocyanin content of hot water extract of salvia officinalis and salvia sideritis . 2nd International congress on Food technology (pp.234). Aydın, Turkey

KUTLU, TÜRKAN, And Işıl Yıldırım. "Comparision of total anthocyanin content of hot water extract of salvia officinalis and salvia sideritis," 2nd International congress on Food technology, Aydın, Turkey, 2014

KUTLU, TÜRKAN And Yıldırım, Işıl. "Comparision of total anthocyanin content of hot water extract of salvia officinalis and salvia sideritis." 2nd International congress on Food technology , Aydın, Turkey, pp.234, 2014

KUTLU, T. And Yıldırım, I. (2014) . "Comparision of total anthocyanin content of hot water extract of salvia officinalis and salvia sideritis." 2nd International congress on Food technology , Aydın, Turkey, p.234.

@conferencepaper{conferencepaper, author={TÜRKAN KUTLU And author={Işıl Yıldırım}, title={Comparision of total anthocyanin content of hot water extract of salvia officinalis and salvia sideritis}, congress name={2nd International congress on Food technology}, city={Aydın}, country={Turkey}, year={2014}, pages={234} }