Ceylan, Z. Et Al. 2018. Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets. JOURNAL OF FOOD ENGINEERING , vol.229 , 43-49.

Ceylan, Z., ŞENGÖR, G. F., & YILMAZ, M. T., (2018). Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets. JOURNAL OF FOOD ENGINEERING , vol.229, 43-49.

Ceylan, Zafer, Gülgün Fatma ŞENGÖR, And Mustafa Tahsin YILMAZ. "Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets," JOURNAL OF FOOD ENGINEERING , vol.229, 43-49, 2018

Ceylan, Zafer Et Al. "Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets." JOURNAL OF FOOD ENGINEERING , vol.229, pp.43-49, 2018

Ceylan, Z. ŞENGÖR, G. F. And YILMAZ, M. T. (2018) . "Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets." JOURNAL OF FOOD ENGINEERING , vol.229, pp.43-49.

@article{article, author={Zafer Ceylan Et Al. }, title={Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets}, journal={JOURNAL OF FOOD ENGINEERING}, year=2018, pages={43-49} }