Sipahi, S. Et Al. 2024. Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods. FOODS , vol.13, no.17 .

Sipahi, S., Barak, T. H., Can, Ö., Temur, B. Z., Baş, M., & Sağlam, D., (2024). Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods. FOODS , vol.13, no.17.

Sipahi, SİMGE Et Al. "Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods," FOODS , vol.13, no.17, 2024

Sipahi, SİMGE Et Al. "Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods." FOODS , vol.13, no.17, 2024

Sipahi, S. Et Al. (2024) . "Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods." FOODS , vol.13, no.17.

@article{article, author={SİMGE SİPAHİ Et Al. }, title={Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods}, journal={FOODS}, year=2024}