Akçiçek, A. Et Al. 2022. Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability. ACS OMEGA , vol.51, no.7 , 48520-48530.

Akçiçek, A., Metin Yıldırım, R., Tekin Çakmak, Z. H., & Karasu, S., (2022). Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability. ACS OMEGA , vol.51, no.7, 48520-48530.

Akçiçek, Alican Et Al. "Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability," ACS OMEGA , vol.51, no.7, 48520-48530, 2022

Akçiçek, Alican Et Al. "Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability." ACS OMEGA , vol.51, no.7, pp.48520-48530, 2022

Akçiçek, A. Et Al. (2022) . "Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability." ACS OMEGA , vol.51, no.7, pp.48520-48530.

@article{article, author={Alican Akçiçek Et Al. }, title={Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability}, journal={ACS OMEGA}, year=2022, pages={48520-48530} }