Ceylan, Z. Et Al. 2022. Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat. Journal of the Turkish Chemical Society Section A: Chemistry , vol.9, no.2 , 311-320.

Ceylan, Z., Kılınç, Y., Erarslan, A., Ünal, K., & Özdemir, B., (2022). Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat. Journal of the Turkish Chemical Society Section A: Chemistry , vol.9, no.2, 311-320.

Ceylan, Zafer Et Al. "Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat," Journal of the Turkish Chemical Society Section A: Chemistry , vol.9, no.2, 311-320, 2022

Ceylan, Zafer Et Al. "Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat." Journal of the Turkish Chemical Society Section A: Chemistry , vol.9, no.2, pp.311-320, 2022

Ceylan, Z. Et Al. (2022) . "Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat." Journal of the Turkish Chemical Society Section A: Chemistry , vol.9, no.2, pp.311-320.

@article{article, author={Zafer Ceylan Et Al. }, title={Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat}, journal={Journal of the Turkish Chemical Society Section A: Chemistry}, year=2022, pages={311-320} }