Nanoencapsulation competitiveness of omega3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy Engraulis encrasicolus L oilbcyclodextrin complexes ve Thermal and oxidative stability of Atlantic salmon oil Salmo salar and complexation with Bcyclodextrin | AVESİS

Akdeniz Üniversitesi Akademik Veri Yönetim Sistemi

Nanoencapsulation competitiveness of omega3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy Engraulis encrasicolus L oilbcyclodextrin complexes ve Thermal and oxidative stability of Atlantic salmon oil Salmo salar and complexation with Bcyclodextrin

ÜNLÜSAYIN M. (Yürütücü)

Yükseköğretim Kurumları Destekli Proje, 2016 - 2017

Proje Türü: Yükseköğretim Kurumları Destekli Proje
Başlama Tarihi: Mayıs 2016
Bitiş Tarihi: Mart 2017