Akbaş, E. Et Al. 2018. Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96 , 266-273.

Akbaş, E., Soyler, B., & Oztop, M. H., (2018). Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, 266-273.

Akbaş, Elif, ULVİYE BETÜL SÖYLER, And HALİL MECİT ÖZTOP. "Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, 266-273, 2018

Akbaş, Elif Et Al. "Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, pp.266-273, 2018

Akbaş, E. Soyler, B. And Oztop, M. H. (2018) . "Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, pp.266-273.

@article{article, author={Elif Akbaş Et Al. }, title={Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={266-273} }