Altuner, E. M. And TOKUŞOĞLU, Ö. 2013. The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices. International Journal of Food Science and Technology , vol.48, no.10 , 1991-1997.

Altuner, E. M., & TOKUŞOĞLU, Ö., (2013). The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices. International Journal of Food Science and Technology , vol.48, no.10, 1991-1997.

Altuner, Ergin, And ÖZLEM TOKUŞOĞLU. "The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices," International Journal of Food Science and Technology , vol.48, no.10, 1991-1997, 2013

Altuner, Ergin M. And TOKUŞOĞLU, ÖZLEM. "The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices." International Journal of Food Science and Technology , vol.48, no.10, pp.1991-1997, 2013

Altuner, E. M. And TOKUŞOĞLU, Ö. (2013) . "The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices." International Journal of Food Science and Technology , vol.48, no.10, pp.1991-1997.

@article{article, author={Ergin Murat Altuner And author={ÖZLEM TOKUŞOĞLU}, title={The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices}, journal={International Journal of Food Science and Technology}, year=2013, pages={1991-1997} }