ÇAM, M. Et Al. 2014. Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.55, no.1 , 117-123.

ÇAM, M., Icyer, N. C., & Erdogan, F., (2014). Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.55, no.1, 117-123.

ÇAM, Mustafa, Necattin Cihat Icyer, And Fatma Erdogan. "Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.55, no.1, 117-123, 2014

ÇAM, Mustafa Et Al. "Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.55, no.1, pp.117-123, 2014

ÇAM, M. Icyer, N. C. And Erdogan, F. (2014) . "Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.55, no.1, pp.117-123.

@article{article, author={Mustafa ÇAM Et Al. }, title={Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2014, pages={117-123} }