Aydogdu Emir, A. Et Al. 2021. Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material. Legume Science , vol.3, no.2 .

Aydogdu Emir, A., YILDIZ, E., AYDOĞDU, Y., ŞÜMNÜ, S. G., & ŞAHİN, S., (2021). Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material. Legume Science , vol.3, no.2.

Aydogdu Emir, Ayca Et Al. "Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material," Legume Science , vol.3, no.2, 2021

Aydogdu Emir, Ayca A. Et Al. "Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material." Legume Science , vol.3, no.2, 2021

Aydogdu Emir, A. Et Al. (2021) . "Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material." Legume Science , vol.3, no.2.

@article{article, author={Ayca Aydogdu Emir Et Al. }, title={Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material}, journal={Legume Science}, year=2021}