SAYGILI, S. A. And AYAZ, A. 2024. Does the Use of Extracts and Spices in Different Types of Meat Reduce the Formation of Advanced Glycation End Products (AGEs)?. Beslenme ve Diyet Dergisi , vol.52, no.2 , 93-102.

SAYGILI, S. A., & AYAZ, A., (2024). Does the Use of Extracts and Spices in Different Types of Meat Reduce the Formation of Advanced Glycation End Products (AGEs)?. Beslenme ve Diyet Dergisi , vol.52, no.2, 93-102.

SAYGILI, SERAY, And AYLİN AYAZ. "Does the Use of Extracts and Spices in Different Types of Meat Reduce the Formation of Advanced Glycation End Products (AGEs)?," Beslenme ve Diyet Dergisi , vol.52, no.2, 93-102, 2024

SAYGILI, SERAY And AYAZ, AYLİN. "Does the Use of Extracts and Spices in Different Types of Meat Reduce the Formation of Advanced Glycation End Products (AGEs)?." Beslenme ve Diyet Dergisi , vol.52, no.2, pp.93-102, 2024

SAYGILI, S. A. And AYAZ, A. (2024) . "Does the Use of Extracts and Spices in Different Types of Meat Reduce the Formation of Advanced Glycation End Products (AGEs)?." Beslenme ve Diyet Dergisi , vol.52, no.2, pp.93-102.

@article{article, author={SERAY AKALIN And author={AYLİN AYAZ}, title={Does the Use of Extracts and Spices in Different Types of Meat Reduce the Formation of Advanced Glycation End Products (AGEs)?}, journal={Beslenme ve Diyet Dergisi}, year=2024, pages={93-102} }