Yiltirak, S. Et Al. 2022. Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal. FOOD CHEMISTRY , vol.389 .

Yiltirak, S., KOCADAĞLI, T., ÇELİK, E. E., KANMAZ, E. Ö., & GÖKMEN, V., (2022). Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal. FOOD CHEMISTRY , vol.389.

Yiltirak, Suleyman Et Al. "Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal," FOOD CHEMISTRY , vol.389, 2022

Yiltirak, Suleyman Et Al. "Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal." FOOD CHEMISTRY , vol.389, 2022

Yiltirak, S. Et Al. (2022) . "Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal." FOOD CHEMISTRY , vol.389.

@article{article, author={Suleyman Yiltirak Et Al. }, title={Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal}, journal={FOOD CHEMISTRY}, year=2022}