KOCADAĞLI, T. And GÖKMEN, V. 2016. Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach. 1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety .

KOCADAĞLI, T., & GÖKMEN, V., (2016). Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach . 1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety

KOCADAĞLI, TOLGAHAN, And VURAL GÖKMEN. "Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach," 1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, 2016

KOCADAĞLI, TOLGAHAN And GÖKMEN, VURAL. "Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach." 1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety , 2016

KOCADAĞLI, T. And GÖKMEN, V. (2016) . "Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach." 1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety .

@conferencepaper{conferencepaper, author={TOLGAHAN KOCADAĞLI And author={VURAL GÖKMEN}, title={Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach}, congress name={1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety}, city={}, country={}, year={2016}}