KÖŞKER, A. R. 2020. The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 +/- 2 degrees C. JOURNAL OF FOOD SAFETY , vol.40, no.1 .

KÖŞKER, A. R., (2020). The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 +/- 2 degrees C. JOURNAL OF FOOD SAFETY , vol.40, no.1.

KÖŞKER, ALİ. "The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 +/- 2 degrees C," JOURNAL OF FOOD SAFETY , vol.40, no.1, 2020

KÖŞKER, ALİ R. . "The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 +/- 2 degrees C." JOURNAL OF FOOD SAFETY , vol.40, no.1, 2020

KÖŞKER, A. R. (2020) . "The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 +/- 2 degrees C." JOURNAL OF FOOD SAFETY , vol.40, no.1.

@article{article, author={ALİ RIZA KÖŞKER}, title={The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 +/- 2 degrees C}, journal={JOURNAL OF FOOD SAFETY}, year=2020}