S. ULUATA Et Al. , "Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions," FOOD CHEMISTRY , vol.339, 2021
ULUATA, S. Et Al. 2021. Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions. FOOD CHEMISTRY , vol.339 .
ULUATA, S., DURMAZ, G., McClements, D. J., & Decker, E. A., (2021). Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions. FOOD CHEMISTRY , vol.339.
ULUATA, SİBEL Et Al. "Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions," FOOD CHEMISTRY , vol.339, 2021
ULUATA, SİBEL Et Al. "Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions." FOOD CHEMISTRY , vol.339, 2021
ULUATA, S. Et Al. (2021) . "Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions." FOOD CHEMISTRY , vol.339.
@article{article, author={SİBEL ULUATA Et Al. }, title={Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions}, journal={FOOD CHEMISTRY}, year=2021}