CEYLAN, M. M. 2022. The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage. Harran Tarım ve Gıda Bilimleri Dergisi , vol.26, no.2 , 237-243.

CEYLAN, M. M., (2022). The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage. Harran Tarım ve Gıda Bilimleri Dergisi , vol.26, no.2, 237-243.

CEYLAN, MEHMET. "The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage," Harran Tarım ve Gıda Bilimleri Dergisi , vol.26, no.2, 237-243, 2022

CEYLAN, MEHMET M. . "The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage." Harran Tarım ve Gıda Bilimleri Dergisi , vol.26, no.2, pp.237-243, 2022

CEYLAN, M. M. (2022) . "The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage." Harran Tarım ve Gıda Bilimleri Dergisi , vol.26, no.2, pp.237-243.

@article{article, author={MEHMET MURAT CEYLAN}, title={The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage}, journal={Harran Tarım ve Gıda Bilimleri Dergisi}, year=2022, pages={237-243} }