Akhouy, G. Et Al. 2024. Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum). International Journal of Food Science and Technology , vol.59, no.12 , 9512-9522.

Akhouy, G., Eticha, A. K., DOĞAN, C., DOĞAN, N., ÇALIŞIR, M. D., Toptas, A., ... Aziz, F.(2024). Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum). International Journal of Food Science and Technology , vol.59, no.12, 9512-9522.

Akhouy, Ghizlane Et Al. "Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)," International Journal of Food Science and Technology , vol.59, no.12, 9512-9522, 2024

Akhouy, Ghizlane Et Al. "Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)." International Journal of Food Science and Technology , vol.59, no.12, pp.9512-9522, 2024

Akhouy, G. Et Al. (2024) . "Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)." International Journal of Food Science and Technology , vol.59, no.12, pp.9512-9522.

@article{article, author={Ghizlane Akhouy Et Al. }, title={Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)}, journal={International Journal of Food Science and Technology}, year=2024, pages={9512-9522} }