AĞAGÜNDÜZ, D. Et Al. 2021. Thermo-oxidative alterations during repeated domestic deep-frying of potatoes: Palm oils and sunflower oils. 9th International Singapore Lipid Symposium – online , (Singapore), 3.

AĞAGÜNDÜZ, D., YILMAZ, B., & YÖRÜSÜN, T. Ö., (2021). Thermo-oxidative alterations during repeated domestic deep-frying of potatoes: Palm oils and sunflower oils . 9th International Singapore Lipid Symposium – online (pp.3). , Singapore

AĞAGÜNDÜZ, DUYGU, BİRSEN YILMAZ, And TESLİME ÖZGE YÖRÜSÜN. "Thermo-oxidative alterations during repeated domestic deep-frying of potatoes: Palm oils and sunflower oils," 9th International Singapore Lipid Symposium – online, Singapore, 2021

AĞAGÜNDÜZ, DUYGU Et Al. "Thermo-oxidative alterations during repeated domestic deep-frying of potatoes: Palm oils and sunflower oils." 9th International Singapore Lipid Symposium – online , Singapore, pp.3, 2021

AĞAGÜNDÜZ, D. YILMAZ, B. And YÖRÜSÜN, T. Ö. (2021) . "Thermo-oxidative alterations during repeated domestic deep-frying of potatoes: Palm oils and sunflower oils." 9th International Singapore Lipid Symposium – online , Singapore, p.3.

@conferencepaper{conferencepaper, author={DUYGU AĞAGÜNDÜZ Et Al. }, title={Thermo-oxidative alterations during repeated domestic deep-frying of potatoes: Palm oils and sunflower oils}, congress name={9th International Singapore Lipid Symposium – online}, city={}, country={Singapore}, year={2021}, pages={3} }