DOĞAN CÖMERT, E. And GÖKMEN, V. 2020. Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132 .

DOĞAN CÖMERT, E., & GÖKMEN, V., (2020). Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132.

DOĞAN CÖMERT, EZGİ, And VURAL GÖKMEN. "Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132, 2020

DOĞAN CÖMERT, EZGİ D. And GÖKMEN, VURAL. "Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132, 2020

DOĞAN CÖMERT, E. And GÖKMEN, V. (2020) . "Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132.

@article{article, author={EZGİ DOĞAN CÖMERT And author={VURAL GÖKMEN}, title={Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}