Numanoglu, E. Et Al. 2013. Modelling thermal degradation of zearalenone in maize bread during baking. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.30, no.3 , 528-533.

Numanoglu, E., Yener, S., GÖKMEN, V., UYGUN, Ü., & KÖKSEL, H., (2013). Modelling thermal degradation of zearalenone in maize bread during baking. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.30, no.3, 528-533.

Numanoglu, E. Et Al. "Modelling thermal degradation of zearalenone in maize bread during baking," FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.30, no.3, 528-533, 2013

Numanoglu, E. Et Al. "Modelling thermal degradation of zearalenone in maize bread during baking." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.30, no.3, pp.528-533, 2013

Numanoglu, E. Et Al. (2013) . "Modelling thermal degradation of zearalenone in maize bread during baking." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.30, no.3, pp.528-533.

@article{article, author={E. Numanoglu Et Al. }, title={Modelling thermal degradation of zearalenone in maize bread during baking}, journal={FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT}, year=2013, pages={528-533} }