AKÇİÇEK, A. Et Al. 2022. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts. ACS OMEGA , vol.7, no.30 , 26316-26327.

AKÇİÇEK, A., KARASU, S., BOZKURT, F., & KAYACAN ÇAKMAKOĞLU, S., (2022). Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts. ACS OMEGA , vol.7, no.30, 26316-26327.

AKÇİÇEK, ALİCAN Et Al. "Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts," ACS OMEGA , vol.7, no.30, 26316-26327, 2022

AKÇİÇEK, ALİCAN Et Al. "Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts." ACS OMEGA , vol.7, no.30, pp.26316-26327, 2022

AKÇİÇEK, A. Et Al. (2022) . "Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts." ACS OMEGA , vol.7, no.30, pp.26316-26327.

@article{article, author={ALİCAN AKÇİÇEK Et Al. }, title={Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts}, journal={ACS OMEGA}, year=2022, pages={26316-26327} }