N. Özdemir Et Al. , "Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, pp.1865-1876, 2021
Özdemir, N. Et Al. 2021. Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2 , 1865-1876.
Özdemir, N., Bayrak, A., Tat, T., Altay, F., Kiralan, M., & Kurt, A., (2021). Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, 1865-1876.
Özdemir, Necla Et Al. "Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, 1865-1876, 2021
Özdemir, Necla Et Al. "Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, pp.1865-1876, 2021
Özdemir, N. Et Al. (2021) . "Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, pp.1865-1876.
@article{article, author={Necla Özdemir Et Al. }, title={Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2021, pages={1865-1876} }