Serpen, A. Et Al. 2012. Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26 , 160-168.

Serpen, A., GÖKMEN, V., & ATAÇ MOGOL, B., (2012). Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, 160-168.

Serpen, Arda, VURAL GÖKMEN, And BURÇE ATAÇ MOGOL. "Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, 160-168, 2012

Serpen, Arda Et Al. "Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, pp.160-168, 2012

Serpen, A. GÖKMEN, V. And ATAÇ MOGOL, B. (2012) . "Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, pp.160-168.

@article{article, author={Arda Serpen Et Al. }, title={Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, year=2012, pages={160-168} }