Kocadagli, T. Et Al. 2021. Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix. FOOD CHEMISTRY , vol.339 .

Kocadagli, T., Methven, L., Kant, A., & Parker, J. K., (2021). Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix. FOOD CHEMISTRY , vol.339.

Kocadagli, TOLGAHAN Et Al. "Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix," FOOD CHEMISTRY , vol.339, 2021

Kocadagli, TOLGAHAN Et Al. "Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix." FOOD CHEMISTRY , vol.339, 2021

Kocadagli, T. Et Al. (2021) . "Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix." FOOD CHEMISTRY , vol.339.

@article{article, author={TOLGAHAN KOCADAĞLI Et Al. }, title={Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix}, journal={FOOD CHEMISTRY}, year=2021}