GÜMÜŞ, D. Et Al. 2025. Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs. FOOD AND BIOPROCESS TECHNOLOGY , no.5 , 4541-4550.

GÜMÜŞ, D., MACİT, A., GÜZEL, B., TENGİLİMOĞLU METİN, M. M., & KIZIL, M., (2025). Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs. FOOD AND BIOPROCESS TECHNOLOGY , no.5, 4541-4550.

GÜMÜŞ, DAMLA Et Al. "Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs," FOOD AND BIOPROCESS TECHNOLOGY , no.5, 4541-4550, 2025

GÜMÜŞ, DAMLA Et Al. "Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs." FOOD AND BIOPROCESS TECHNOLOGY , no.5, pp.4541-4550, 2025

GÜMÜŞ, D. Et Al. (2025) . "Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs." FOOD AND BIOPROCESS TECHNOLOGY , no.5, pp.4541-4550.

@article{article, author={DAMLA GÜMÜŞ Et Al. }, title={Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2025, pages={4541-4550} }