SARICAOĞLU, F. T. Et Al. 2019. Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar. FOOD CHEMISTRY , vol.282 , 67-75.

SARICAOĞLU, F. T., ATALAR, İ., Yılmaz, V. A., ODABAŞ, H. İ., & Gul, O., (2019). Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar. FOOD CHEMISTRY , vol.282, 67-75.

SARICAOĞLU, FURKAN Et Al. "Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar," FOOD CHEMISTRY , vol.282, 67-75, 2019

SARICAOĞLU, FURKAN T. Et Al. "Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar." FOOD CHEMISTRY , vol.282, pp.67-75, 2019

SARICAOĞLU, F. T. Et Al. (2019) . "Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar." FOOD CHEMISTRY , vol.282, pp.67-75.

@article{article, author={FURKAN TÜRKER SARICAOĞLU Et Al. }, title={Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar}, journal={FOOD CHEMISTRY}, year=2019, pages={67-75} }