AKTAĞ, I. And GÖKMEN, V. 2021. Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction. FOOD CHEMISTRY , vol.363 .

AKTAĞ, I., & GÖKMEN, V., (2021). Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction. FOOD CHEMISTRY , vol.363.

AKTAĞ, IŞIL, And VURAL GÖKMEN. "Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction," FOOD CHEMISTRY , vol.363, 2021

AKTAĞ, IŞIL And GÖKMEN, VURAL. "Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction." FOOD CHEMISTRY , vol.363, 2021

AKTAĞ, I. And GÖKMEN, V. (2021) . "Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction." FOOD CHEMISTRY , vol.363.

@article{article, author={IŞIL AKTAĞ And author={VURAL GÖKMEN}, title={Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction}, journal={FOOD CHEMISTRY}, year=2021}