Goekmen, V. And Senyuva, H. Z. 2007. Acrylamide formation is prevented by divalent cations during the Maillard reaction. FOOD CHEMISTRY , vol.103, no.1 , 196-203.

Goekmen, V., & Senyuva, H. Z., (2007). Acrylamide formation is prevented by divalent cations during the Maillard reaction. FOOD CHEMISTRY , vol.103, no.1, 196-203.

Goekmen, VURAL, And Hamide Z. Senyuva. "Acrylamide formation is prevented by divalent cations during the Maillard reaction," FOOD CHEMISTRY , vol.103, no.1, 196-203, 2007

Goekmen, VURAL And Senyuva, Hamide Z. . "Acrylamide formation is prevented by divalent cations during the Maillard reaction." FOOD CHEMISTRY , vol.103, no.1, pp.196-203, 2007

Goekmen, V. And Senyuva, H. Z. (2007) . "Acrylamide formation is prevented by divalent cations during the Maillard reaction." FOOD CHEMISTRY , vol.103, no.1, pp.196-203.

@article{article, author={VURAL GÖKMEN And author={Hamide Z. Senyuva}, title={Acrylamide formation is prevented by divalent cations during the Maillard reaction}, journal={FOOD CHEMISTRY}, year=2007, pages={196-203} }