Yesilsu, A. F. Et Al. 2023. The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.19, no.5 , 143-157.

Yesilsu, A. F., Alp-Erbay, E., Kutlu, S., & Ozyurt, G., (2023). The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.19, no.5, 143-157.

Yesilsu, Ahmet Et Al. "The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.19, no.5, 143-157, 2023

Yesilsu, Ahmet F. Et Al. "The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.19, no.5, pp.143-157, 2023

Yesilsu, A. F. Et Al. (2023) . "The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.19, no.5, pp.143-157.

@article{article, author={Ahmet Faruk Yesilsu Et Al. }, title={The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2023, pages={143-157} }