Aktag, I. G. Et Al. 2022. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. CURRENT RESEARCH IN FOOD SCIENCE , vol.5 , 1118-1126.

Aktag, I. G., Hamzalioglu, A., Kocadagh, T., & GÖKMEN, V., (2022). Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. CURRENT RESEARCH IN FOOD SCIENCE , vol.5, 1118-1126.

Aktag, Isil Et Al. "Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion," CURRENT RESEARCH IN FOOD SCIENCE , vol.5, 1118-1126, 2022

Aktag, Isil G. Et Al. "Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion." CURRENT RESEARCH IN FOOD SCIENCE , vol.5, pp.1118-1126, 2022

Aktag, I. G. Et Al. (2022) . "Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion." CURRENT RESEARCH IN FOOD SCIENCE , vol.5, pp.1118-1126.

@article{article, author={Isil Gursul Aktag Et Al. }, title={Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion}, journal={CURRENT RESEARCH IN FOOD SCIENCE}, year=2022, pages={1118-1126} }