KOCADAĞLI, T. Et Al. 2016. Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. European Food Research and Technology , vol.242, no.1 , 51-60.

KOCADAĞLI, T., Žilić, S., Taş, N., Vančetović, J., Dodig, D., & GÖKMEN, V., (2016). Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. European Food Research and Technology , vol.242, no.1, 51-60.

KOCADAĞLI, TOLGAHAN Et Al. "Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars," European Food Research and Technology , vol.242, no.1, 51-60, 2016

KOCADAĞLI, TOLGAHAN Et Al. "Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars." European Food Research and Technology , vol.242, no.1, pp.51-60, 2016

KOCADAĞLI, T. Et Al. (2016) . "Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars." European Food Research and Technology , vol.242, no.1, pp.51-60.

@article{article, author={TOLGAHAN KOCADAĞLI Et Al. }, title={Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars}, journal={European Food Research and Technology}, year=2016, pages={51-60} }