Kocaman, E. Et Al. 2020. Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity. FOOD RESEARCH INTERNATIONAL , vol.137 .

Kocaman, E., Can Karaça, A., & Van der Meeren, P., (2020). Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity. FOOD RESEARCH INTERNATIONAL , vol.137.

Kocaman, Esra, Aslı Can Karaça, And Paul Van der Meeren. "Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity," FOOD RESEARCH INTERNATIONAL , vol.137, 2020

Kocaman, Esra Et Al. "Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity." FOOD RESEARCH INTERNATIONAL , vol.137, 2020

Kocaman, E. Can Karaça, A. And Van der Meeren, P. (2020) . "Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity." FOOD RESEARCH INTERNATIONAL , vol.137.

@article{article, author={Esra Kocaman Et Al. }, title={Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity}, journal={FOOD RESEARCH INTERNATIONAL}, year=2020}