Ozdemir, K. S. And GÖKMEN, V. 2015. Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating. JOURNAL OF FOOD ENGINEERING , vol.167 , 204-209.

Ozdemir, K. S., & GÖKMEN, V., (2015). Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating. JOURNAL OF FOOD ENGINEERING , vol.167, 204-209.

Ozdemir, Kubra, And VURAL GÖKMEN. "Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating," JOURNAL OF FOOD ENGINEERING , vol.167, 204-209, 2015

Ozdemir, Kubra S. And GÖKMEN, VURAL. "Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating." JOURNAL OF FOOD ENGINEERING , vol.167, pp.204-209, 2015

Ozdemir, K. S. And GÖKMEN, V. (2015) . "Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating." JOURNAL OF FOOD ENGINEERING , vol.167, pp.204-209.

@article{article, author={Kubra S. Ozdemir And author={VURAL GÖKMEN}, title={Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating}, journal={JOURNAL OF FOOD ENGINEERING}, year=2015, pages={204-209} }