AKPINAR BORAZAN, A. And Bozan, B. 2012. Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques. NEW BIOTECHNOLOGY , vol.29 .

AKPINAR BORAZAN, A., & Bozan, B., (2012). Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques. NEW BIOTECHNOLOGY , vol.29.

AKPINAR BORAZAN, ALEV, And BERRİN BOZAN. "Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques," NEW BIOTECHNOLOGY , vol.29, 2012

AKPINAR BORAZAN, ALEV A. And Bozan, BERRİN. "Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques." NEW BIOTECHNOLOGY , vol.29, 2012

AKPINAR BORAZAN, A. And Bozan, B. (2012) . "Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques." NEW BIOTECHNOLOGY , vol.29.

@article{article, author={ALEV AKPINAR BORAZAN And author={BERRİN BOZAN}, title={Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques}, journal={NEW BIOTECHNOLOGY}, year=2012}