BAŞARAN, B. Et Al. 2021. Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product). Journal of Food Quality and Hazards Control , vol.8, no.4 , 159-164.

BAŞARAN, B., DEMİR KANBUR, E., birinci, c., & AYDIN, F., (2021). Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product). Journal of Food Quality and Hazards Control , vol.8, no.4, 159-164.

BAŞARAN, BURHAN Et Al. "Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)," Journal of Food Quality and Hazards Control , vol.8, no.4, 159-164, 2021

BAŞARAN, BURHAN Et Al. "Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)." Journal of Food Quality and Hazards Control , vol.8, no.4, pp.159-164, 2021

BAŞARAN, B. Et Al. (2021) . "Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)." Journal of Food Quality and Hazards Control , vol.8, no.4, pp.159-164.

@article{article, author={BURHAN BAŞARAN Et Al. }, title={Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)}, journal={Journal of Food Quality and Hazards Control}, year=2021, pages={159-164} }