Aksoy, F. S. Et Al. 2022. Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST. FOOD SCIENCE AND TECHNOLOGY , vol.42 .

Aksoy, F. S., Tekin-Cakmak, Z. H., KARASU, S., & Aksoy, A. S., (2022). Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST. FOOD SCIENCE AND TECHNOLOGY , vol.42.

Aksoy, Fatma Et Al. "Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST," FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Aksoy, Fatma S. Et Al. "Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST." FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022

Aksoy, F. S. Et Al. (2022) . "Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST." FOOD SCIENCE AND TECHNOLOGY , vol.42.

@article{article, author={Fatma Sema Aksoy Et Al. }, title={Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2022}