Ağagündüz, D. Et Al. 2021. Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study. EurochemS XXI EuroFoodChem Conference , (Belgrade, Serbia).

Ağagündüz, D., Yörüsün, T. Ö., & Yılmaz, B., (2021). Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study . EurochemS XXI EuroFoodChem Conference, Belgrade, Serbia

Ağagündüz, DUYGU, TESLİME ÖZGE ŞAHİN, And Birsen Yılmaz. "Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study," EurochemS XXI EuroFoodChem Conference, Belgrade, Serbia, 2021

Ağagündüz, DUYGU Et Al. "Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study." EurochemS XXI EuroFoodChem Conference , Belgrade, Serbia, 2021

Ağagündüz, D. Yörüsün, T. Ö. And Yılmaz, B. (2021) . "Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study." EurochemS XXI EuroFoodChem Conference , Belgrade, Serbia.

@conferencepaper{conferencepaper, author={DUYGU AĞAGÜNDÜZ Et Al. }, title={Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study}, congress name={EurochemS XXI EuroFoodChem Conference}, city={Belgrade}, country={Serbia}, year={2021}}