M. M. Ceylan And A. Basturk, "Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.1, pp.33-45, 2023
Ceylan, M. M. And Basturk, A. 2023. Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.1 , 33-45.
Ceylan, M. M., & Basturk, A., (2023). Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.1, 33-45.
Ceylan, M., And Ayhan Baştürk. "Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.1, 33-45, 2023
Ceylan, M. M. And Basturk, Ayhan. "Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.1, pp.33-45, 2023
Ceylan, M. M. And Basturk, A. (2023) . "Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.17, no.1, pp.33-45.
@article{article, author={M. Murat Ceylan And author={Ayhan Baştürk}, title={Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2023, pages={33-45} }