ÜNLÜSAYIN, M. Et Al. 2016. Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68 , 135-144.

ÜNLÜSAYIN, M., Hadaruga, N. G., Rusu, G., Gruia, A. T., Paunescu, V., & Hadaruga, D. I., (2016). Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, 135-144.

ÜNLÜSAYIN, MUSTAFA Et Al. "Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, 135-144, 2016

ÜNLÜSAYIN, MUSTAFA Et Al. "Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, pp.135-144, 2016

ÜNLÜSAYIN, M. Et Al. (2016) . "Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, pp.135-144.

@article{article, author={MUSTAFA ÜNLÜSAYIN Et Al. }, title={Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/beta-cyclodextrin complexes}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={135-144} }