AKTAĞ, I. And GÖKMEN, V. 2021. Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.4 , 797-805.

AKTAĞ, I., & GÖKMEN, V., (2021). Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.4, 797-805.

AKTAĞ, IŞIL, And VURAL GÖKMEN. "Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.4, 797-805, 2021

AKTAĞ, IŞIL And GÖKMEN, VURAL. "Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.4, pp.797-805, 2021

AKTAĞ, I. And GÖKMEN, V. (2021) . "Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.4, pp.797-805.

@article{article, author={IŞIL AKTAĞ And author={VURAL GÖKMEN}, title={Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2021, pages={797-805} }