BAYRAMOĞLU, G. And Arica, M. Y. 2021. Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white. FOOD CHEMISTRY , vol.342 .

BAYRAMOĞLU, G., & Arica, M. Y., (2021). Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white. FOOD CHEMISTRY , vol.342.

BAYRAMOĞLU, GÜLAY, And M. Yakup Arica. "Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white," FOOD CHEMISTRY , vol.342, 2021

BAYRAMOĞLU, GÜLAY And Arica, M. Y. . "Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white." FOOD CHEMISTRY , vol.342, 2021

BAYRAMOĞLU, G. And Arica, M. Y. (2021) . "Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white." FOOD CHEMISTRY , vol.342.

@article{article, author={GÜLAY BAYRAMOĞLU And author={M. Yakup Arica}, title={Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white}, journal={FOOD CHEMISTRY}, year=2021}