Çiçek, S. And Özoğul, F. 2023. Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.63, no.19 , 3255-3278.

Çiçek, S., & Özoğul, F., (2023). Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.63, no.19, 3255-3278.

Çiçek, Semra, And Fatih Özoğul. "Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge," CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.63, no.19, 3255-3278, 2023

Çiçek, Semra And Özoğul, Fatih. "Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.63, no.19, pp.3255-3278, 2023

Çiçek, S. And Özoğul, F. (2023) . "Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.63, no.19, pp.3255-3278.

@article{article, author={Semra ÇİÇEK And author={Fatih Özoğul}, title={Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge}, journal={CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION}, year=2023, pages={3255-3278} }