Senyuva, H. And GÖKMEN, V. 2005. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. FOOD ADDITIVES AND CONTAMINANTS , vol.22, no.3 , 214-220.

Senyuva, H., & GÖKMEN, V., (2005). Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. FOOD ADDITIVES AND CONTAMINANTS , vol.22, no.3, 214-220.

Senyuva, HZS, And VURAL GÖKMEN. "Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting," FOOD ADDITIVES AND CONTAMINANTS , vol.22, no.3, 214-220, 2005

Senyuva, HZS And GÖKMEN, VURAL. "Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting." FOOD ADDITIVES AND CONTAMINANTS , vol.22, no.3, pp.214-220, 2005

Senyuva, H. And GÖKMEN, V. (2005) . "Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting." FOOD ADDITIVES AND CONTAMINANTS , vol.22, no.3, pp.214-220.

@article{article, author={HZS Senyuva And author={VURAL GÖKMEN}, title={Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting}, journal={FOOD ADDITIVES AND CONTAMINANTS}, year=2005, pages={214-220} }