APA Alıntı

Shaheer, C. (2011). Effect of thermal and non thermal processing on anthocyanin stability in jamun ( Eugenia jambolana) fruit juice. DFRL.

Chicago Stili Alıntı

Shaheer, C.A. Effect of Thermal and Non Thermal Processing on Anthocyanin Stability in Jamun ( Eugenia Jambolana) Fruit Juice. Mysore: DFRL, 2011.

MLA Alıntı

Shaheer, C.A. Effect of Thermal and Non Thermal Processing on Anthocyanin Stability in Jamun ( Eugenia Jambolana) Fruit Juice. DFRL, 2011.