Ebrahimi, P. Et Al. 2024. Acid-hydrolyzed phenolic extract of parsley ( Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions. FOOD RESEARCH INTERNATIONAL , vol.187 .

Ebrahimi, P., Bayram, İ., Lante, A., & Decker, E. A., (2024). Acid-hydrolyzed phenolic extract of parsley ( Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions. FOOD RESEARCH INTERNATIONAL , vol.187.

Ebrahimi, Peyman Et Al. "Acid-hydrolyzed phenolic extract of parsley ( Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions," FOOD RESEARCH INTERNATIONAL , vol.187, 2024

Ebrahimi, Peyman Et Al. "Acid-hydrolyzed phenolic extract of parsley ( Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions." FOOD RESEARCH INTERNATIONAL , vol.187, 2024

Ebrahimi, P. Et Al. (2024) . "Acid-hydrolyzed phenolic extract of parsley ( Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions." FOOD RESEARCH INTERNATIONAL , vol.187.

@article{article, author={Peyman Ebrahimi Et Al. }, title={Acid-hydrolyzed phenolic extract of parsley ( Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions}, journal={FOOD RESEARCH INTERNATIONAL}, year=2024}