Berk, E. Et Al. 2020. Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.12 , 2399-2410.

Berk, E., Hamzalioglu, A., & GÖKMEN, V., (2020). Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.12, 2399-2410.

Berk, ŞENEL, BERAT AYTÜL HAMZALIOĞLU, And VURAL GÖKMEN. "Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.12, 2399-2410, 2020

Berk, ŞENEL E. Et Al. "Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.12, pp.2399-2410, 2020

Berk, E. Hamzalioglu, A. And GÖKMEN, V. (2020) . "Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.12, pp.2399-2410.

@article{article, author={ŞENEL ECEM BERK Et Al. }, title={Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2020, pages={2399-2410} }