Kutlu, N. And Meral, R. 2025. A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings. Food Research International , vol.221 .

Kutlu, N., & Meral, R., (2025). A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings. Food Research International , vol.221.

Kutlu, Nazan, And Raciye Meral. "A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings," Food Research International , vol.221, 2025

Kutlu, Nazan And Meral, Raciye. "A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings." Food Research International , vol.221, 2025

Kutlu, N. And Meral, R. (2025) . "A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings." Food Research International , vol.221.

@article{article, author={Nazan Kutlu And author={Raciye Meral}, title={A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings}, journal={Food Research International}, year=2025}