Ayseli, M. T. Et Al. 2024. Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.94 .

Ayseli, M. T., AĞÇAM, E., AKYILDIZ, A., DÜNDAR, B., Coskun, I., & Cetinkaya, T., (2024). Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.94.

Ayseli, BURCU Et Al. "Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.94, 2024

Ayseli, BURCU Et Al. "Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.94, 2024

Ayseli, M. T. Et Al. (2024) . "Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.94.

@article{article, author={BURCU DÜNDAR Et Al. }, title={Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2024}