Luca, A. Et Al. 2014. Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions. FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1 , 204-211.

Luca, A., ÇİLEK TATAR, B., Hasirci, V., ŞAHİN, S., & ŞÜMNÜ, S. G., (2014). Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions. FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, 204-211.

Luca, Alexandru Et Al. "Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions," FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, 204-211, 2014

Luca, Alexandru Et Al. "Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions." FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, pp.204-211, 2014

Luca, A. Et Al. (2014) . "Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions." FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.1, pp.204-211.

@article{article, author={Alexandru Luca Et Al. }, title={Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2014, pages={204-211} }