Çalişkanlar, S. Et Al. 2024. Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity. Food Science and Nutrition , vol.12, no.2 , 1170-1179.

Çalişkanlar, S., Saygili, D., KARAGÖZLÜ, N., & KARAGÖZLÜ, C., (2024). Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity. Food Science and Nutrition , vol.12, no.2, 1170-1179.

Çalişkanlar, Sibel Et Al. "Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity," Food Science and Nutrition , vol.12, no.2, 1170-1179, 2024

Çalişkanlar, Sibel Et Al. "Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity." Food Science and Nutrition , vol.12, no.2, pp.1170-1179, 2024

Çalişkanlar, S. Et Al. (2024) . "Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity." Food Science and Nutrition , vol.12, no.2, pp.1170-1179.

@article{article, author={Sibel Çalişkanlar Et Al. }, title={Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity}, journal={Food Science and Nutrition}, year=2024, pages={1170-1179} }