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Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets
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Z. Ceylan Et Al. , "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.134, 2020

Ceylan, Z. Et Al. 2020. Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.134 .

Ceylan, Z., Meral, R., Köse, Ş., Sengor, G., Akınay, Y., DURMUŞ, M., ... UÇAR, Y.(2020). Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.134.

Ceylan, Zafer Et Al. "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.134, 2020

Ceylan, Zafer Et Al. "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.134, 2020

Ceylan, Z. Et Al. (2020) . "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.134.

@article{article, author={Zafer Ceylan Et Al. }, title={Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}