Z. Najafi Et Al. , "Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.163, 2022
Najafi, Z. Et Al. 2022. Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.163 .
Najafi, Z., Cetinkaya, T., Bildik, F., Altay, F., & Şahin Yeşilçubuk, N., (2022). Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.163.
Najafi, Zahra Et Al. "Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.163, 2022
Najafi, Zahra Et Al. "Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.163, 2022
Najafi, Z. Et Al. (2022) . "Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.163.
@article{article, author={Zahra Najafi Et Al. }, title={Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2022}