Parker, J. Et Al. 2018. Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation. ISMR 13-13th International Symposium on the Maillard Reaction .

Parker, J., TAŞ, N., KOCADAĞLI, T., Balagiannis, D., & GÖKMEN, V., (2018). Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation . ISMR 13-13th International Symposium on the Maillard Reaction

Parker, JK Et Al. "Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation," ISMR 13-13th International Symposium on the Maillard Reaction, 2018

Parker, JK Et Al. "Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation." ISMR 13-13th International Symposium on the Maillard Reaction , 2018

Parker, J. Et Al. (2018) . "Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation." ISMR 13-13th International Symposium on the Maillard Reaction .

@conferencepaper{conferencepaper, author={JK Parker Et Al. }, title={Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation}, congress name={ISMR 13-13th International Symposium on the Maillard Reaction}, city={}, country={}, year={2018}}