TATAR, B. Et Al. 2017. Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels. International Journal of Nutrition and Food Engineering , vol.10, no.12 , 901-904.

TATAR, B., ŞÜMNÜ, S. G., & ÖZTOP, H. M., (2017). Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels. International Journal of Nutrition and Food Engineering , vol.10, no.12, 901-904.

TATAR, BETÜL, SERVET GÜLÜM ŞÜMNÜ, And HALİL MECİT ÖZTOP. "Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels," International Journal of Nutrition and Food Engineering , vol.10, no.12, 901-904, 2017

TATAR, BETÜL Et Al. "Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels." International Journal of Nutrition and Food Engineering , vol.10, no.12, pp.901-904, 2017

TATAR, B. ŞÜMNÜ, S. G. And ÖZTOP, H. M. (2017) . "Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels." International Journal of Nutrition and Food Engineering , vol.10, no.12, pp.901-904.

@article{article, author={BETÜL TATAR Et Al. }, title={Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels}, journal={International Journal of Nutrition and Food Engineering}, year=2017, pages={901-904} }