Sen, D. And GÖKMEN, V. 2022. Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds. FOOD CHEMISTRY , vol.395 .

Sen, D., & GÖKMEN, V., (2022). Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds. FOOD CHEMISTRY , vol.395.

Sen, Dilara, And VURAL GÖKMEN. "Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds," FOOD CHEMISTRY , vol.395, 2022

Sen, Dilara And GÖKMEN, VURAL. "Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds." FOOD CHEMISTRY , vol.395, 2022

Sen, D. And GÖKMEN, V. (2022) . "Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds." FOOD CHEMISTRY , vol.395.

@article{article, author={Dilara Sen And author={VURAL GÖKMEN}, title={Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds}, journal={FOOD CHEMISTRY}, year=2022}