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 and 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 and Emerging Technologies , vol.94.

Ayseli, Mehmet 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 and Emerging Technologies , vol.94, 2024

Ayseli, Mehmet T. 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 and 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 and Emerging Technologies , vol.94.

@article{article, author={Mehmet Turan Ayseli 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 and Emerging Technologies}, year=2024}