Akhouy, G. Et Al. 2025. A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil. Food Science and Biotechnology , vol.34, no.4 , 1093-1106.

Akhouy, G., Eticha, A. K., DOĞAN, C., DOĞAN, N., ÇALIŞIR, M. D., Toptas, A., ... Aziz, F.(2025). A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil. Food Science and Biotechnology , vol.34, no.4, 1093-1106.

Akhouy, Ghizlane Et Al. "A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil," Food Science and Biotechnology , vol.34, no.4, 1093-1106, 2025

Akhouy, Ghizlane Et Al. "A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil." Food Science and Biotechnology , vol.34, no.4, pp.1093-1106, 2025

Akhouy, G. Et Al. (2025) . "A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil." Food Science and Biotechnology , vol.34, no.4, pp.1093-1106.

@article{article, author={Ghizlane Akhouy Et Al. }, title={A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil}, journal={Food Science and Biotechnology}, year=2025, pages={1093-1106} }