GÜZEL, B. Et Al. 2024. Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation. Journal of the Science of Food and Agriculture .

GÜZEL, B., GÜMÜŞ, D., & KIZIL, M., (2024). Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation. Journal of the Science of Food and Agriculture .

GÜZEL, BENGÜ, DAMLA GÜMÜŞ, And MEVLÜDE KIZIL. "Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation," Journal of the Science of Food and Agriculture , 2024

GÜZEL, BENGÜ Et Al. "Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation." Journal of the Science of Food and Agriculture , 2024

GÜZEL, B. GÜMÜŞ, D. And KIZIL, M. (2024) . "Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation." Journal of the Science of Food and Agriculture .

@article{article, author={BENGÜ GÜZEL Et Al. }, title={Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation}, journal={Journal of the Science of Food and Agriculture}, year=2024}