Biltekin, S. İ. Et Al. 2025. A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin. Food and Bioprocess Technology , vol.18, no.3 , 2531-2544.

Biltekin, S. İ., Elik Demir, A., KOÇAK YANIK, D., & Göğüş, F., (2025). A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin. Food and Bioprocess Technology , vol.18, no.3, 2531-2544.

Biltekin, Süheyla Et Al. "A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin," Food and Bioprocess Technology , vol.18, no.3, 2531-2544, 2025

Biltekin, Süheyla İ. Et Al. "A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin." Food and Bioprocess Technology , vol.18, no.3, pp.2531-2544, 2025

Biltekin, S. İ. Et Al. (2025) . "A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin." Food and Bioprocess Technology , vol.18, no.3, pp.2531-2544.

@article{article, author={Süheyla İlgün Biltekin Et Al. }, title={A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin}, journal={Food and Bioprocess Technology}, year=2025, pages={2531-2544} }