ŞENGÜL, M. Et Al. 2011. The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage. 4th International Congress on Food Technology , (İstanbul, Turkey), 1.

ŞENGÜL, M., ERKAYA, T., ŞENGÜL, M., & YILDIZ, H., (2011). The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage . 4th International Congress on Food Technology (pp.1). İstanbul, Turkey

ŞENGÜL, Mustafa Et Al. "The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage," 4th International Congress on Food Technology, İstanbul, Turkey, 2011

ŞENGÜL, Mustafa Et Al. "The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage." 4th International Congress on Food Technology , İstanbul, Turkey, pp.1, 2011

ŞENGÜL, M. Et Al. (2011) . "The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage." 4th International Congress on Food Technology , İstanbul, Turkey, p.1.

@conferencepaper{conferencepaper, author={Mustafa ŞENGÜL Et Al. }, title={The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage}, congress name={4th International Congress on Food Technology}, city={İstanbul}, country={Turkey}, year={2011}, pages={1} }