Gençdağ, E. Et Al. 2019. ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY. GIDA , vol.44, no.4 , 593-604.

Gençdağ, E., Görgüç, A., Birişik, M., Genç, E., Başkurt, C., & Yılmaz, M. F., (2019). ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY. GIDA , vol.44, no.4, 593-604.

Gençdağ, Esra Et Al. "ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY," GIDA , vol.44, no.4, 593-604, 2019

Gençdağ, Esra Et Al. "ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY." GIDA , vol.44, no.4, pp.593-604, 2019

Gençdağ, E. Et Al. (2019) . "ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY." GIDA , vol.44, no.4, pp.593-604.

@article{article, author={Esra Gençdağ Et Al. }, title={ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY}, journal={GIDA}, year=2019, pages={593-604} }