U. B. Yavuz Et Al. , "Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound," ACS Omega , vol.8, no.12, pp.11425-11432, 2023
Yavuz, U. B. Et Al. 2023. Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound. ACS Omega , vol.8, no.12 , 11425-11432.
Yavuz, U. B., Erem, E., & Kılıç Akyılmaz, M., (2023). Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound. ACS Omega , vol.8, no.12, 11425-11432.
Yavuz, Ummu, Erenay Erem, And Meral Kılıç Akyılmaz. "Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound," ACS Omega , vol.8, no.12, 11425-11432, 2023
Yavuz, Ummu B. Et Al. "Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound." ACS Omega , vol.8, no.12, pp.11425-11432, 2023
Yavuz, U. B. Erem, E. And Kılıç Akyılmaz, M. (2023) . "Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound." ACS Omega , vol.8, no.12, pp.11425-11432.
@article{article, author={Ummu Busra Yavuz Et Al. }, title={Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound}, journal={ACS Omega}, year=2023, pages={11425-11432} }