AKPINAR BORAZAN, A. And BOZAN, B. 2013. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine. FOOD CHEMISTRY , vol.138, no.1 , 389-395.

AKPINAR BORAZAN, A., & BOZAN, B., (2013). The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine. FOOD CHEMISTRY , vol.138, no.1, 389-395.

AKPINAR BORAZAN, ALEV, And BERRİN BOZAN. "The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine," FOOD CHEMISTRY , vol.138, no.1, 389-395, 2013

AKPINAR BORAZAN, ALEV A. And BOZAN, BERRİN. "The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine." FOOD CHEMISTRY , vol.138, no.1, pp.389-395, 2013

AKPINAR BORAZAN, A. And BOZAN, B. (2013) . "The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine." FOOD CHEMISTRY , vol.138, no.1, pp.389-395.

@article{article, author={ALEV AKPINAR BORAZAN And author={BERRİN BOZAN}, title={The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine}, journal={FOOD CHEMISTRY}, year=2013, pages={389-395} }