GÜMÜŞ, D. And KIZIL, M. 2022. Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46 .

GÜMÜŞ, D., & KIZIL, M., (2022). Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46.

GÜMÜŞ, DAMLA, And MEVLÜDE KIZIL. "Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, 2022

GÜMÜŞ, DAMLA And KIZIL, MEVLÜDE. "Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, 2022

GÜMÜŞ, D. And KIZIL, M. (2022) . "Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46.

@article{article, author={DAMLA GÜMÜŞ And author={MEVLÜDE KIZIL}, title={Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}