M. Yaman Et Al. , "A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C," FOOD CHEMISTRY , no.7, pp.1-9, 2022
Yaman, M. Et Al. 2022. A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C. FOOD CHEMISTRY , no.7 , 1-9.
Yaman, M., Şar, M., & Ceylan, Z., (2022). A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C. FOOD CHEMISTRY , no.7, 1-9.
Yaman, Mustafa, Melika Şar, And Zafer Ceylan. "A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C," FOOD CHEMISTRY , no.7, 1-9, 2022
Yaman, Mustafa Et Al. "A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C." FOOD CHEMISTRY , no.7, pp.1-9, 2022
Yaman, M. Şar, M. And Ceylan, Z. (2022) . "A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C." FOOD CHEMISTRY , no.7, pp.1-9.
@article{article, author={Mustafa Yaman Et Al. }, title={A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C}, journal={FOOD CHEMISTRY}, year=2022, pages={1-9} }