Uluata, S. Et Al. 2016. Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. FOOD CHEMISTRY , vol.213 , 457-461.

Uluata, S., McClements, D. J., & Decker, E. A., (2016). Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. FOOD CHEMISTRY , vol.213, 457-461.

Uluata, SİBEL, D. Julian McClements, And Eric A. Decker. "Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency," FOOD CHEMISTRY , vol.213, 457-461, 2016

Uluata, SİBEL Et Al. "Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency." FOOD CHEMISTRY , vol.213, pp.457-461, 2016

Uluata, S. McClements, D. J. And Decker, E. A. (2016) . "Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency." FOOD CHEMISTRY , vol.213, pp.457-461.

@article{article, author={SİBEL ULUATA Et Al. }, title={Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency}, journal={FOOD CHEMISTRY}, year=2016, pages={457-461} }