ATAÇ MOGOL, B. Et Al. 2010. Inhibition of enzymatic browning in actual food systems by the Maillard reaction products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.90, no.15 , 2556-2562.

ATAÇ MOGOL, B., Yildirim, A., & GÖKMEN, V., (2010). Inhibition of enzymatic browning in actual food systems by the Maillard reaction products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.90, no.15, 2556-2562.

ATAÇ MOGOL, BURÇE, Asli Yildirim, And VURAL GÖKMEN. "Inhibition of enzymatic browning in actual food systems by the Maillard reaction products," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.90, no.15, 2556-2562, 2010

ATAÇ MOGOL, BURÇE A. Et Al. "Inhibition of enzymatic browning in actual food systems by the Maillard reaction products." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.90, no.15, pp.2556-2562, 2010

ATAÇ MOGOL, B. Yildirim, A. And GÖKMEN, V. (2010) . "Inhibition of enzymatic browning in actual food systems by the Maillard reaction products." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.90, no.15, pp.2556-2562.

@article{article, author={BURÇE ATAÇ MOGOL Et Al. }, title={Inhibition of enzymatic browning in actual food systems by the Maillard reaction products}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2010, pages={2556-2562} }