T. Dursun Çapar And H. Yalçın, "Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2024
Dursun Çapar, T. And Yalçın, H. 2024. Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE .
Dursun Çapar, T., & Yalçın, H., (2024). Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE .
Dursun Çapar, TUĞBA, And HASAN YALÇIN. "Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2024
Dursun Çapar, TUĞBA D. And Yalçın, HASAN. "Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2024
Dursun Çapar, T. And Yalçın, H. (2024) . "Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE .
@article{article, author={TUĞBA DURSUN ÇAPAR And author={HASAN YALÇIN}, title={Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2024}