Serpen, A. And GÖKMEN, V. 2009. Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.22, no.6 , 589-595.

Serpen, A., & GÖKMEN, V., (2009). Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.22, no.6, 589-595.

Serpen, Arda, And VURAL GÖKMEN. "Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.22, no.6, 589-595, 2009

Serpen, Arda And GÖKMEN, VURAL. "Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.22, no.6, pp.589-595, 2009

Serpen, A. And GÖKMEN, V. (2009) . "Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.22, no.6, pp.589-595.

@article{article, author={Arda Serpen And author={VURAL GÖKMEN}, title={Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, year=2009, pages={589-595} }