Ceylan, M. M. And Baştürk, A. 2023. Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production. Journal of Food Measurement and Characterization , vol.17, no.1 , 33-45.

Ceylan, M. M., & Baştürk, A., (2023). Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production. Journal of Food Measurement and Characterization , vol.17, no.1, 33-45.

Ceylan, MEHMET, And Ayhan Baştürk. "Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production," Journal of Food Measurement and Characterization , vol.17, no.1, 33-45, 2023

Ceylan, MEHMET M. And Baştürk, Ayhan. "Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production." Journal of Food Measurement and Characterization , vol.17, no.1, pp.33-45, 2023

Ceylan, M. M. And Baştürk, A. (2023) . "Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production." Journal of Food Measurement and Characterization , vol.17, no.1, pp.33-45.

@article{article, author={MEHMET MURAT CEYLAN And author={Ayhan Baştürk}, title={Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production}, journal={Journal of Food Measurement and Characterization}, year=2023, pages={33-45} }