Berk, E. Et Al. 2021. Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.9 , 2285-2298.

Berk, E., AKTAĞ, I., & GÖKMEN, V., (2021). Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.9, 2285-2298.

Berk, ŞENEL, IŞIL AKTAĞ, And VURAL GÖKMEN. "Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.9, 2285-2298, 2021

Berk, ŞENEL E. Et Al. "Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.9, pp.2285-2298, 2021

Berk, E. AKTAĞ, I. And GÖKMEN, V. (2021) . "Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.9, pp.2285-2298.

@article{article, author={ŞENEL ECEM BERK Et Al. }, title={Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2021, pages={2285-2298} }