Yigit, U. Et Al. 2022. Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.1 .

Yigit, U., YOLAÇANER, E., Hamzalioglu, A., & GÖKMEN, V., (2022). Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.1.

Yigit, Unzile Et Al. "Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.1, 2022

Yigit, Unzile Et Al. "Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.1, 2022

Yigit, U. Et Al. (2022) . "Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.1.

@article{article, author={Unzile Yigit Et Al. }, title={Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}