Aydogdu, A. Et Al. 2019. Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material. Food Hydrocolloids , vol.95 , 245-255.

Aydogdu, A., Yıldız, E., Aydogdu, Y., Sumnu, G., Şahin, S., & Ayhan, Z., (2019). Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material. Food Hydrocolloids , vol.95, 245-255.

Aydogdu, AYÇA Et Al. "Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material," Food Hydrocolloids , vol.95, 245-255, 2019

Aydogdu, AYÇA Et Al. "Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material." Food Hydrocolloids , vol.95, pp.245-255, 2019

Aydogdu, A. Et Al. (2019) . "Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material." Food Hydrocolloids , vol.95, pp.245-255.

@article{article, author={AYÇA AYDOĞDU Et Al. }, title={Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material}, journal={Food Hydrocolloids}, year=2019, pages={245-255} }