Z. Ceylan Et Al. , "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets," LWT-FOOD SCIENCE AND TECHNOLOGY , 2020
Ceylan, Z. Et Al. 2020. Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. LWT-FOOD SCIENCE AND TECHNOLOGY .
Ceylan, Z., Meral, R., Köse, Ş., Şengör, G. F., Akınay, Y., Durmuş, M., ... Uçar, Y.(2020). Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. LWT-FOOD SCIENCE AND TECHNOLOGY .
Ceylan, Zafer Et Al. "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets," LWT-FOOD SCIENCE AND TECHNOLOGY , 2020
Ceylan, Zafer Et Al. "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets." LWT-FOOD SCIENCE AND TECHNOLOGY , 2020
Ceylan, Z. Et Al. (2020) . "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets." LWT-FOOD SCIENCE AND TECHNOLOGY .
@article{article, author={Zafer Ceylan Et Al. }, title={Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}