Guler, G. S. Et Al. 2024. Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid. Food Bioscience , vol.59 .

Guler, G. S., YILDIZ, E., Yazicioglu, N., ŞÜMNÜ, S. G., & ŞAHİN, S., (2024). Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid. Food Bioscience , vol.59.

Guler, Gunes Et Al. "Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid," Food Bioscience , vol.59, 2024

Guler, Gunes S. Et Al. "Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid." Food Bioscience , vol.59, 2024

Guler, G. S. Et Al. (2024) . "Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid." Food Bioscience , vol.59.

@article{article, author={Gunes Su Guler Et Al. }, title={Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid}, journal={Food Bioscience}, year=2024}