HAMZALIOĞLU, B. A. And GÖKMEN, V. Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion. 2019. In Food-Borne Toxicants , American Chemical Society, 45-66.

HAMZALIOĞLU, B. A., & GÖKMEN, V., (2019). Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion. Food-Borne Toxicants (pp.45-66), American Chemical Society.

HAMZALIOĞLU, BERAT, And VURAL GÖKMEN. "Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion." In Food-Borne Toxicants , 45-66. American Chemical Society, 2019

HAMZALIOĞLU, BERAT A. And GÖKMEN, VURAL. "Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion." Food-Borne Toxicants , American Chemical Society, 2019, pp.45-66.

HAMZALIOĞLU, B. A. And GÖKMEN, V. (2019) "Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion", Food-Borne Toxicants . American Chemical Society.

@bookchapter{bookchapter, author ={BERAT AYTÜL HAMZALIOĞLU And author ={VURAL GÖKMEN}, chaptertitle={Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion}, booktitle={ Food-Borne Toxicants}, publisher={American Chemical Society}, city={},year={2019} }