Hamzalioglu, A. And GÖKMEN, V. 2020. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. FOOD CHEMISTRY , vol.318 .

Hamzalioglu, A., & GÖKMEN, V., (2020). 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. FOOD CHEMISTRY , vol.318.

Hamzalioglu, BERAT, And VURAL GÖKMEN. "5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling," FOOD CHEMISTRY , vol.318, 2020

Hamzalioglu, BERAT A. And GÖKMEN, VURAL. "5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling." FOOD CHEMISTRY , vol.318, 2020

Hamzalioglu, A. And GÖKMEN, V. (2020) . "5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling." FOOD CHEMISTRY , vol.318.

@article{article, author={BERAT AYTÜL HAMZALIOĞLU And author={VURAL GÖKMEN}, title={5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling}, journal={FOOD CHEMISTRY}, year=2020}