Ceylan, Z., Meral, R., Kose, Y. E., & Cavidoglu, I. (2019). Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C. J Food Sci Technol.
Stile di citazione ChicagoCeylan, Zafer, Raciye Meral, Yagmur Erim Kose, e Isa Cavidoglu. "Wheat Germ Oil Nanoemulsion for Oil Stability of the Cooked Fish Fillets Stored At 4 °C." J Food Sci Technol 2019.
Citazione MLACeylan, Zafer, Raciye Meral, Yagmur Erim Kose, e Isa Cavidoglu. "Wheat Germ Oil Nanoemulsion for Oil Stability of the Cooked Fish Fillets Stored At 4 °C." J Food Sci Technol 2019.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.