AKILLIOĞLU, H. G. Et Al. 2015. Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating. FOOD RESEARCH INTERNATIONAL , vol.78 , 224-230.

AKILLIOĞLU, H. G., BAHÇECİ, K. S., & GÖKMEN, V., (2015). Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating. FOOD RESEARCH INTERNATIONAL , vol.78, 224-230.

AKILLIOĞLU, HALİSE, Kazim Savaş BAHÇECİ, And VURAL GÖKMEN. "Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating," FOOD RESEARCH INTERNATIONAL , vol.78, 224-230, 2015

AKILLIOĞLU, HALİSE G. Et Al. "Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating." FOOD RESEARCH INTERNATIONAL , vol.78, pp.224-230, 2015

AKILLIOĞLU, H. G. BAHÇECİ, K. S. And GÖKMEN, V. (2015) . "Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating." FOOD RESEARCH INTERNATIONAL , vol.78, pp.224-230.

@article{article, author={HALİSE GÜL AKILLIOĞLU Et Al. }, title={Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating}, journal={FOOD RESEARCH INTERNATIONAL}, year=2015, pages={224-230} }