Mousavipour, N. Et Al. 2021. A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil. LWT-FOOD SCIENCE AND TECHNOLOGY , no.12 , 1-10.

Mousavipour, N., Babaei, S., Moghimipour, E., Moosavi-Nasab, M., & Ceylan, Z., (2021). A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil. LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, 1-10.

Mousavipour, Nesa Et Al. "A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil," LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, 1-10, 2021

Mousavipour, Nesa Et Al. "A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil." LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, pp.1-10, 2021

Mousavipour, N. Et Al. (2021) . "A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil." LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, pp.1-10.

@article{article, author={Nesa Mousavipour Et Al. }, title={A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={1-10} }