ÖZOĞUL, Y. Et Al. 2016. Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.33 , 422-430.

ÖZOĞUL, Y., DURMUŞ, M., UÇAR, Y., ÖZOĞUL, F., & Regenstein, J. M., (2016). Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.33, 422-430.

ÖZOĞUL, YEŞİM Et Al. "Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.33, 422-430, 2016

ÖZOĞUL, YEŞİM Et Al. "Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.33, pp.422-430, 2016

ÖZOĞUL, Y. Et Al. (2016) . "Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.33, pp.422-430.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2016, pages={422-430} }