YEŞİLSU, A. F. And ÖZYURT, G. 2019. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. JOURNAL OF FOOD ENGINEERING , vol.240 , 171-182.

YEŞİLSU, A. F., & ÖZYURT, G., (2019). Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. JOURNAL OF FOOD ENGINEERING , vol.240, 171-182.

YEŞİLSU, Ahmet, And GÜLSÜN ÖZYURT. "Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment," JOURNAL OF FOOD ENGINEERING , vol.240, 171-182, 2019

YEŞİLSU, Ahmet F. And ÖZYURT, GÜLSÜN. "Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment." JOURNAL OF FOOD ENGINEERING , vol.240, pp.171-182, 2019

YEŞİLSU, A. F. And ÖZYURT, G. (2019) . "Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment." JOURNAL OF FOOD ENGINEERING , vol.240, pp.171-182.

@article{article, author={Ahmet Faruk YEŞİLSU And author={GÜLSÜN ÖZYURT}, title={Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment}, journal={JOURNAL OF FOOD ENGINEERING}, year=2019, pages={171-182} }