Cilek, B. Et Al. 2012. Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.235, no.4 , 587-596.

Cilek, B., Luca, A., Hasirci, V., ŞAHİN, S., & Sumnu, G., (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.235, no.4, 587-596.

Cilek, Betul Et Al. "Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.235, no.4, 587-596, 2012

Cilek, Betul Et Al. "Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.235, no.4, pp.587-596, 2012

Cilek, B. Et Al. (2012) . "Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.235, no.4, pp.587-596.

@article{article, author={Betul Cilek Et Al. }, title={Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2012, pages={587-596} }