Mohajeri, P. Et Al. 2023. Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion. International Journal of Food Science and Technology , vol.58, no.4 , 1832-1840.

Mohajeri, P., Hematian Sourki, A., Mehregan Nikoo, A., & ERTAŞ, Y. N., (2023). Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion. International Journal of Food Science and Technology , vol.58, no.4, 1832-1840.

Mohajeri, Parisa Et Al. "Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion," International Journal of Food Science and Technology , vol.58, no.4, 1832-1840, 2023

Mohajeri, Parisa Et Al. "Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion." International Journal of Food Science and Technology , vol.58, no.4, pp.1832-1840, 2023

Mohajeri, P. Et Al. (2023) . "Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion." International Journal of Food Science and Technology , vol.58, no.4, pp.1832-1840.

@article{article, author={Parisa Mohajeri Et Al. }, title={Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion}, journal={International Journal of Food Science and Technology}, year=2023, pages={1832-1840} }