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 , (Montenegro).

AĞAGÜNDÜZ, D., YÖRÜSÜN, T. Ö., & YILMAZ, 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, Montenegro

AĞAGÜNDÜZ, DUYGU, TESLİME ÖZGE YÖRÜSÜN, And BİRSEN YILMAZ. "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, Montenegro, 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 , Montenegro, 2021

AĞAGÜNDÜZ, D. YÖRÜSÜN, T. Ö. And YILMAZ, 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 , Montenegro.

@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={}, country={Montenegro}, year={2021}}