AĞÇAM, E. 2022. A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums. FOOD ANALYTICAL METHODS , vol.15 , 1286-1299.

AĞÇAM, E., (2022). A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums. FOOD ANALYTICAL METHODS , vol.15, 1286-1299.

AĞÇAM, ERDAL. "A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums," FOOD ANALYTICAL METHODS , vol.15, 1286-1299, 2022

AĞÇAM, ERDAL. "A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums." FOOD ANALYTICAL METHODS , vol.15, pp.1286-1299, 2022

AĞÇAM, E. (2022) . "A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums." FOOD ANALYTICAL METHODS , vol.15, pp.1286-1299.

@article{article, author={ERDAL AĞÇAM}, title={A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums}, journal={FOOD ANALYTICAL METHODS}, year=2022, pages={1286-1299} }