Recent Advances in Eco-Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications.

Tuhanioglu A, Ubeyitogullari A

DOI: 10.1111/1541-4337.70240
Published: 2025 Jul
Container: Comprehensive reviews in food science and food safety
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1541-4337.70240,
  title = {Recent Advances in Eco-Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications.},
  author = {Tuhanioglu A and Ubeyitogullari A},
  year = {2025},
  journal = {Comprehensive reviews in food science and food safety},
  doi = {10.1111/1541-4337.70240},
  url = {https://doi.org/10.1111/1541-4337.70240}
}

RIS

TY  - JOUR
TI  - Recent Advances in Eco-Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications.
AU  - Tuhanioglu A
AU  - Ubeyitogullari A
PY  - 2025
JO  - Comprehensive reviews in food science and food safety
DO  - 10.1111/1541-4337.70240
UR  - https://doi.org/10.1111/1541-4337.70240
ER  -

APA

A, T., & A, U. (2025). Recent Advances in Eco-Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70240

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pubmed · retrieved 2026-11-10T11:22:23.920Z