SIÇRAMAZ, H. Et Al. 2020. Determination of the stability of antioxidant and total phenolic compounds in cream cheeses produced with black carrot, blackberry and beetroot juice concentrates. International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020) .

SIÇRAMAZ, H., OKUMUŞ, E., & AYAR, A., (2020). Determination of the stability of antioxidant and total phenolic compounds in cream cheeses produced with black carrot, blackberry and beetroot juice concentrates . International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020)

SIÇRAMAZ, HATİCE, Emine Okumuş, And AHMET AYAR. "Determination of the stability of antioxidant and total phenolic compounds in cream cheeses produced with black carrot, blackberry and beetroot juice concentrates," International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020), 2020

SIÇRAMAZ, HATİCE Et Al. "Determination of the stability of antioxidant and total phenolic compounds in cream cheeses produced with black carrot, blackberry and beetroot juice concentrates." International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020) , 2020

SIÇRAMAZ, H. OKUMUŞ, E. And AYAR, A. (2020) . "Determination of the stability of antioxidant and total phenolic compounds in cream cheeses produced with black carrot, blackberry and beetroot juice concentrates." International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020) .

@conferencepaper{conferencepaper, author={HATİCE SIÇRAMAZ Et Al. }, title={Determination of the stability of antioxidant and total phenolic compounds in cream cheeses produced with black carrot, blackberry and beetroot juice concentrates}, congress name={International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020)}, city={}, country={}, year={2020}}