İNAN EROĞLU, E. Et Al. 2020. Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies. NUTRITION RESEARCH REVIEWS , vol.33, no.1 , 77-89.

İNAN EROĞLU, E., AYAZ, A., & BÜYÜKTUNCER DEMİREL, Z., (2020). Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies. NUTRITION RESEARCH REVIEWS , vol.33, no.1, 77-89.

İNAN EROĞLU, ELİF, AYLİN AYAZ, And ZEHRA BÜYÜKTUNCER DEMİREL. "Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies," NUTRITION RESEARCH REVIEWS , vol.33, no.1, 77-89, 2020

İNAN EROĞLU, ELİF İ. Et Al. "Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies." NUTRITION RESEARCH REVIEWS , vol.33, no.1, pp.77-89, 2020

İNAN EROĞLU, E. AYAZ, A. And BÜYÜKTUNCER DEMİREL, Z. (2020) . "Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies." NUTRITION RESEARCH REVIEWS , vol.33, no.1, pp.77-89.

@article{article, author={ELİF İNAN EROĞLU Et Al. }, title={Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies}, journal={NUTRITION RESEARCH REVIEWS}, year=2020, pages={77-89} }