Akkaya, S. Et Al. 2021. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study. JOURNAL OF FOOD SCIENCE , vol.86, no.1 , 120-128.

Akkaya, S., ÖZEL, B., Oztop, M. H., YANIK, D. K., & GÖĞÜŞ, F., (2021). Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study. JOURNAL OF FOOD SCIENCE , vol.86, no.1, 120-128.

Akkaya, Sinem Et Al. "Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study," JOURNAL OF FOOD SCIENCE , vol.86, no.1, 120-128, 2021

Akkaya, Sinem Et Al. "Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study." JOURNAL OF FOOD SCIENCE , vol.86, no.1, pp.120-128, 2021

Akkaya, S. Et Al. (2021) . "Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study." JOURNAL OF FOOD SCIENCE , vol.86, no.1, pp.120-128.

@article{article, author={Sinem Akkaya Et Al. }, title={Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study}, journal={JOURNAL OF FOOD SCIENCE}, year=2021, pages={120-128} }