Karademir, Y. Et Al. 2019. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil. FOOD RESEARCH INTERNATIONAL , vol.121 , 919-925.

Karademir, Y., GÖKMEN, V., & ÖZTOP, H. M., (2019). Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil. FOOD RESEARCH INTERNATIONAL , vol.121, 919-925.

Karademir, Yesim, VURAL GÖKMEN, And HALİL MECİT ÖZTOP. "Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil," FOOD RESEARCH INTERNATIONAL , vol.121, 919-925, 2019

Karademir, Yesim Et Al. "Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil." FOOD RESEARCH INTERNATIONAL , vol.121, pp.919-925, 2019

Karademir, Y. GÖKMEN, V. And ÖZTOP, H. M. (2019) . "Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil." FOOD RESEARCH INTERNATIONAL , vol.121, pp.919-925.

@article{article, author={Yesim Karademir Et Al. }, title={Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil}, journal={FOOD RESEARCH INTERNATIONAL}, year=2019, pages={919-925} }