Navruz Varlı, S. And Mortaş, H. 2024. Acrylamide Formation in Air-Fried versus Deep and Oven-Fried Potatoes. FRONTIERS IN NUTRITION , vol.10 , 1297069.

Navruz Varlı, S., & Mortaş, H., (2024). Acrylamide Formation in Air-Fried versus Deep and Oven-Fried Potatoes. FRONTIERS IN NUTRITION , vol.10, 1297069.

Navruz Varlı, SEMRA, And HANDE MORTAŞ. "Acrylamide Formation in Air-Fried versus Deep and Oven-Fried Potatoes," FRONTIERS IN NUTRITION , vol.10, 1297069, 2024

Navruz Varlı, SEMRA N. And Mortaş, HANDE. "Acrylamide Formation in Air-Fried versus Deep and Oven-Fried Potatoes." FRONTIERS IN NUTRITION , vol.10, pp.1297069, 2024

Navruz Varlı, S. And Mortaş, H. (2024) . "Acrylamide Formation in Air-Fried versus Deep and Oven-Fried Potatoes." FRONTIERS IN NUTRITION , vol.10, p.1297069.

@article{article, author={SEMRA NAVRUZ VARLI And author={HANDE MORTAŞ}, title={Acrylamide Formation in Air-Fried versus Deep and Oven-Fried Potatoes}, journal={FRONTIERS IN NUTRITION}, year=2024, pages={1297069} }