TAŞ, N. And GÖKMEN, V. 2019. Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.67, no.1 , 415-424.

TAŞ, N., & GÖKMEN, V., (2019). Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.67, no.1, 415-424.

TAŞ, NESLİHAN, And VURAL GÖKMEN. "Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.67, no.1, 415-424, 2019

TAŞ, NESLİHAN And GÖKMEN, VURAL. "Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.67, no.1, pp.415-424, 2019

TAŞ, N. And GÖKMEN, V. (2019) . "Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.67, no.1, pp.415-424.

@article{article, author={NESLİHAN TAŞ And author={VURAL GÖKMEN}, title={Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2019, pages={415-424} }