Aydogdu, A. Et Al. 2019. Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material. FOOD HYDROCOLLOIDS , vol.95 , 245-255.

Aydogdu, A., YILDIZ, E., AYDOĞDU, Y., ŞÜMNÜ, S. G., ŞAHİN, S., & Ayhan, Z., (2019). Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material. FOOD HYDROCOLLOIDS , vol.95, 245-255.

Aydogdu, AYÇA Et Al. "Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material," FOOD HYDROCOLLOIDS , vol.95, 245-255, 2019

Aydogdu, AYÇA Et Al. "Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material." FOOD HYDROCOLLOIDS , vol.95, pp.245-255, 2019

Aydogdu, A. Et Al. (2019) . "Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material." FOOD HYDROCOLLOIDS , vol.95, pp.245-255.

@article{article, author={AYÇA AYDOĞDU Et Al. }, title={Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material}, journal={FOOD HYDROCOLLOIDS}, year=2019, pages={245-255} }