KOCABEY, N. Et Al. 2016. Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.9 , 3557-3565.

KOCABEY, N., YILMAZTEKIN, M., & HAYALOĞLU, A. A., (2016). Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.9, 3557-3565.

KOCABEY, NİMET, MURAT YILMAZTEKİN, And ALİ ADNAN HAYALOĞLU. "Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.9, 3557-3565, 2016

KOCABEY, NİMET Et Al. "Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.9, pp.3557-3565, 2016

KOCABEY, N. YILMAZTEKIN, M. And HAYALOĞLU, A. A. (2016) . "Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.9, pp.3557-3565.

@article{article, author={NİMET KOCABEY Et Al. }, title={Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2016, pages={3557-3565} }