F. ATES Et Al. , "A Green Valorisation Approach Using Microwaves and Supercritical CO2 for High-Added Value Ingredients from Mandarin (Citrus Deliciosa Tenore) Leaf Waste," WASTE AND BIOMASS VALORIZATION , vol.9, pp.1-14, 2017
ATES, F. Et Al. 2017. A Green Valorisation Approach Using Microwaves and Supercritical CO2 for High-Added Value Ingredients from Mandarin (Citrus Deliciosa Tenore) Leaf Waste. WASTE AND BIOMASS VALORIZATION , vol.9 , 1-14.
ATES, F., ŞAHİN SEVGİLİ, S., KIRBAŞLAR, Ş. İ., & İlbay, Z., (2017). A Green Valorisation Approach Using Microwaves and Supercritical CO2 for High-Added Value Ingredients from Mandarin (Citrus Deliciosa Tenore) Leaf Waste. WASTE AND BIOMASS VALORIZATION , vol.9, 1-14.
ATES, FADIME Et Al. "A Green Valorisation Approach Using Microwaves and Supercritical CO2 for High-Added Value Ingredients from Mandarin (Citrus Deliciosa Tenore) Leaf Waste," WASTE AND BIOMASS VALORIZATION , vol.9, 1-14, 2017
ATES, FADIME Et Al. "A Green Valorisation Approach Using Microwaves and Supercritical CO2 for High-Added Value Ingredients from Mandarin (Citrus Deliciosa Tenore) Leaf Waste." WASTE AND BIOMASS VALORIZATION , vol.9, pp.1-14, 2017
ATES, F. Et Al. (2017) . "A Green Valorisation Approach Using Microwaves and Supercritical CO2 for High-Added Value Ingredients from Mandarin (Citrus Deliciosa Tenore) Leaf Waste." WASTE AND BIOMASS VALORIZATION , vol.9, pp.1-14.
@article{article, author={FADIME ATES Et Al. }, title={A Green Valorisation Approach Using Microwaves and Supercritical CO2 for High-Added Value Ingredients from Mandarin (Citrus Deliciosa Tenore) Leaf Waste}, journal={WASTE AND BIOMASS VALORIZATION}, year=2017, pages={1-14} }