Kilicli, M. Et Al. 2025. Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds. Journal of Food Science and Technology .

Kilicli, M., Erol, K. F., Akdeniz, E., TOKER, Ö. S., TÖRNÜK, F., & BAYRAM, M., (2025). Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds. Journal of Food Science and Technology .

Kilicli, Mahmut Et Al. "Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds," Journal of Food Science and Technology , 2025

Kilicli, Mahmut Et Al. "Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds." Journal of Food Science and Technology , 2025

Kilicli, M. Et Al. (2025) . "Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds." Journal of Food Science and Technology .

@article{article, author={Mahmut Kilicli Et Al. }, title={Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds}, journal={Journal of Food Science and Technology}, year=2025}