TONYALI KARSLI, G. Et Al. 2022. High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity. ACS Food Science and Technology , vol.2, no.12 , 1832-1839.

TONYALI KARSLI, G., ŞAHİN, S., & ÖZTOP, H. M., (2022). High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity. ACS Food Science and Technology , vol.2, no.12, 1832-1839.

TONYALI KARSLI, GÖKCEM, SERPİL ŞAHİN, And HALİL MECİT ÖZTOP. "High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity," ACS Food Science and Technology , vol.2, no.12, 1832-1839, 2022

TONYALI KARSLI, GÖKCEM T. Et Al. "High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity." ACS Food Science and Technology , vol.2, no.12, pp.1832-1839, 2022

TONYALI KARSLI, G. ŞAHİN, S. And ÖZTOP, H. M. (2022) . "High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity." ACS Food Science and Technology , vol.2, no.12, pp.1832-1839.

@article{article, author={GÖKCEM TONYALI KARSLI Et Al. }, title={High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity}, journal={ACS Food Science and Technology}, year=2022, pages={1832-1839} }