Ceylan, M. M. 2023. THE EFFECT OF ULTRASOUND TIMES AND AMPLITUDES ON THE NANOEMULSIONS CHARACTERIZATION AND LIPID OXIDATION OF WHEY PROTEIN/CANOLA OIL NANOEMULSIONS DURING STORAGE. Latin American Applied Research , vol.53, no.2 , 119-123.

Ceylan, M. M., (2023). THE EFFECT OF ULTRASOUND TIMES AND AMPLITUDES ON THE NANOEMULSIONS CHARACTERIZATION AND LIPID OXIDATION OF WHEY PROTEIN/CANOLA OIL NANOEMULSIONS DURING STORAGE. Latin American Applied Research , vol.53, no.2, 119-123.

Ceylan, MEHMET. "THE EFFECT OF ULTRASOUND TIMES AND AMPLITUDES ON THE NANOEMULSIONS CHARACTERIZATION AND LIPID OXIDATION OF WHEY PROTEIN/CANOLA OIL NANOEMULSIONS DURING STORAGE," Latin American Applied Research , vol.53, no.2, 119-123, 2023

Ceylan, MEHMET M. . "THE EFFECT OF ULTRASOUND TIMES AND AMPLITUDES ON THE NANOEMULSIONS CHARACTERIZATION AND LIPID OXIDATION OF WHEY PROTEIN/CANOLA OIL NANOEMULSIONS DURING STORAGE." Latin American Applied Research , vol.53, no.2, pp.119-123, 2023

Ceylan, M. M. (2023) . "THE EFFECT OF ULTRASOUND TIMES AND AMPLITUDES ON THE NANOEMULSIONS CHARACTERIZATION AND LIPID OXIDATION OF WHEY PROTEIN/CANOLA OIL NANOEMULSIONS DURING STORAGE." Latin American Applied Research , vol.53, no.2, pp.119-123.

@article{article, author={MEHMET MURAT CEYLAN}, title={THE EFFECT OF ULTRASOUND TIMES AND AMPLITUDES ON THE NANOEMULSIONS CHARACTERIZATION AND LIPID OXIDATION OF WHEY PROTEIN/CANOLA OIL NANOEMULSIONS DURING STORAGE}, journal={Latin American Applied Research}, year=2023, pages={119-123} }