Borazan, A. And Bozan, B. 2013. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine. Food Chemistry , vol.138, no.1 , 389-395.

Borazan, A., & Bozan, B., (2013). The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine. Food Chemistry , vol.138, no.1, 389-395.

Borazan, ALEV, And Berrin Bozan. "The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine," Food Chemistry , vol.138, no.1, 389-395, 2013

Borazan, ALEV A. And Bozan, Berrin. "The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine." Food Chemistry , vol.138, no.1, pp.389-395, 2013

Borazan, A. And Bozan, B. (2013) . "The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine." Food Chemistry , vol.138, no.1, pp.389-395.

@article{article, author={ALEV AKPINAR BORAZAN And author={Berrin Bozan}, title={The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine}, journal={Food Chemistry}, year=2013, pages={389-395} }