TATAR, B. Et Al. 2016. Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels. ICFSC: 18th International Conference on Food Science and Components , 640-643.

TATAR, B., ŞÜMNÜ, S. G., ÖZTOP, H. M., & Ayaz, E., (2016). Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels . ICFSC: 18th International Conference on Food Science and Components (pp.640-643).

TATAR, BETÜL Et Al. "Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels," ICFSC: 18th International Conference on Food Science and Components, 2016

TATAR, BETÜL Et Al. "Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels." ICFSC: 18th International Conference on Food Science and Components , pp.640-643, 2016

TATAR, B. Et Al. (2016) . "Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels." ICFSC: 18th International Conference on Food Science and Components , pp.640-643.

@conferencepaper{conferencepaper, author={BETÜL TATAR Et Al. }, title={Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels}, congress name={ICFSC: 18th International Conference on Food Science and Components}, city={}, country={}, year={2016}, pages={640-643} }