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., İçyer, N. C., & Erdoğan, 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 İçyer, And Fatma Erdoğan. "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. İçyer, N. C. And Erdoğan, 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} }