Baltacıoğlu, C., Keskin, O., Baltacıoğlu, H., & Ağçam, E. (2025). Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 31(7), 613. https://doi.org/10.1177/10820132241238261
Style de citation ChicagoBaltacıoğlu, Cem, Oktay Keskin, Hande Baltacıoğlu, et Erdal Ağçam. "Encapsulation and Drying Methods in the Production of Powdered Red Cabbage (Brassica Oleracea L.): Chemometrics and Fourier Transform Infrared Spectroscopy." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 31, no. 7 (2025): 613. https://dx.doi.org/10.1177/10820132241238261.
Style de citation MLABaltacıoğlu, Cem, et al. "Encapsulation and Drying Methods in the Production of Powdered Red Cabbage (Brassica Oleracea L.): Chemometrics and Fourier Transform Infrared Spectroscopy." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 31, no. 7, 2025, p. 613.