YILDIRIM, S. T. Et Al. 2017. Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84 , 122-128.

YILDIRIM, S. T., Oztop, M. H., & SOYER, Y., (2017). Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, 122-128.

YILDIRIM, Simge, HALİL MECİT ÖZTOP, And YEŞİM SOYER KÜÇÜKŞENEL. "Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, 122-128, 2017

YILDIRIM, Simge T. Et Al. "Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, pp.122-128, 2017

YILDIRIM, S. T. Oztop, M. H. And SOYER, Y. (2017) . "Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, pp.122-128.

@article{article, author={Simge Tutku YILDIRIM Et Al. }, title={Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={122-128} }