Caliskan, H. Et Al. 2023. Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea. Journal of Food Measurement and Characterization , vol.17, no.3 , 2688-2696.

Caliskan, H., GÜMÜŞ, D., & KIZIL, M., (2023). Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea. Journal of Food Measurement and Characterization , vol.17, no.3, 2688-2696.

Caliskan, Hilal, DAMLA GÜMÜŞ, And MEVLÜDE KIZIL. "Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea," Journal of Food Measurement and Characterization , vol.17, no.3, 2688-2696, 2023

Caliskan, Hilal Et Al. "Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea." Journal of Food Measurement and Characterization , vol.17, no.3, pp.2688-2696, 2023

Caliskan, H. GÜMÜŞ, D. And KIZIL, M. (2023) . "Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea." Journal of Food Measurement and Characterization , vol.17, no.3, pp.2688-2696.

@article{article, author={Hilal Caliskan Et Al. }, title={Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea}, journal={Journal of Food Measurement and Characterization}, year=2023, pages={2688-2696} }