S. Uluata Et Al. , "Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability," FOOD BIOPHYSICS , vol.11, no.1, pp.52-59, 2016
Uluata, S. Et Al. 2016. Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability. FOOD BIOPHYSICS , vol.11, no.1 , 52-59.
Uluata, S., Decker, E. A., & McClements, D. J., (2016). Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability. FOOD BIOPHYSICS , vol.11, no.1, 52-59.
Uluata, SİBEL, Eric A. Decker, And D. Julian McClements. "Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability," FOOD BIOPHYSICS , vol.11, no.1, 52-59, 2016
Uluata, SİBEL Et Al. "Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability." FOOD BIOPHYSICS , vol.11, no.1, pp.52-59, 2016
Uluata, S. Decker, E. A. And McClements, D. J. (2016) . "Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability." FOOD BIOPHYSICS , vol.11, no.1, pp.52-59.
@article{article, author={SİBEL ULUATA Et Al. }, title={Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability}, journal={FOOD BIOPHYSICS}, year=2016, pages={52-59} }