Tas, N. And GÖKMEN, V. 2016. Effect of alkalization on the Maillard reaction products formed in cocoa during roasting. FOOD RESEARCH INTERNATIONAL , vol.89 , 930-936.

Tas, N., & GÖKMEN, V., (2016). Effect of alkalization on the Maillard reaction products formed in cocoa during roasting. FOOD RESEARCH INTERNATIONAL , vol.89, 930-936.

Tas, NESLİHAN, And VURAL GÖKMEN. "Effect of alkalization on the Maillard reaction products formed in cocoa during roasting," FOOD RESEARCH INTERNATIONAL , vol.89, 930-936, 2016

Tas, NESLİHAN And GÖKMEN, VURAL. "Effect of alkalization on the Maillard reaction products formed in cocoa during roasting." FOOD RESEARCH INTERNATIONAL , vol.89, pp.930-936, 2016

Tas, N. And GÖKMEN, V. (2016) . "Effect of alkalization on the Maillard reaction products formed in cocoa during roasting." FOOD RESEARCH INTERNATIONAL , vol.89, pp.930-936.

@article{article, author={NESLİHAN TAŞ And author={VURAL GÖKMEN}, title={Effect of alkalization on the Maillard reaction products formed in cocoa during roasting}, journal={FOOD RESEARCH INTERNATIONAL}, year=2016, pages={930-936} }