Akgun, B. Et Al. 2021. Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.6 .

Akgun, B., Arici, M., Cavus, F., Karatas, A. B., Eksi Karaagac, H., & Ucurum, H. O., (2021). Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.6.

Akgun, Banu Et Al. "Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.6, 2021

Akgun, Banu Et Al. "Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.6, 2021

Akgun, B. Et Al. (2021) . "Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.6.

@article{article, author={Banu Akgun Et Al. }, title={Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}