N. Özdemir Et Al. , "Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium," FOOD CHEMISTRY , vol.359, 2021
Özdemir, N. Et Al. 2021. Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium. FOOD CHEMISTRY , vol.359 .
Özdemir, N., Bayrak, A., Tat, T., Yanik, Z. N., Altay, F., & Halkman, A. K., (2021). Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium. FOOD CHEMISTRY , vol.359.
Özdemir, Necla Et Al. "Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium," FOOD CHEMISTRY , vol.359, 2021
Özdemir, Necla Et Al. "Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium." FOOD CHEMISTRY , vol.359, 2021
Özdemir, N. Et Al. (2021) . "Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium." FOOD CHEMISTRY , vol.359.
@article{article, author={Necla Özdemir Et Al. }, title={Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium}, journal={FOOD CHEMISTRY}, year=2021}