I. AKTAĞ Et Al. , "Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.84, 2019
AKTAĞ, I. Et Al. 2019. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.84 .
AKTAĞ, I., Hamzalioglu, A., & GÖKMEN, V., (2019). Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.84.
AKTAĞ, IŞIL, BERAT AYTÜL HAMZALIOĞLU, And VURAL GÖKMEN. "Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.84, 2019
AKTAĞ, IŞIL Et Al. "Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.84, 2019
AKTAĞ, I. Hamzalioglu, A. And GÖKMEN, V. (2019) . "Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.84.
@article{article, author={IŞIL AKTAĞ Et Al. }, title={Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, year=2019}