Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product).

Sürdürülebilir Kalkınma Amaçları

• SKA 3: Sağlıklı Bireyler

Atıf için künye

Başaran, B., Demir Kanbur, E., & Aydın, F. (2021). Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product). Journal of Food Quality and Hazards Control, 8(4), 159–164. https://doi.org/10.18502/jfqhc.8.4.8258

@article{basaran2021-277135,
  author = {Başaran, Burhan and Demir Kanbur, Esra and Aydın, Ferid},
  title = {Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product).},
  journal = {Journal of Food Quality and Hazards Control},
  year = {2021},
  volume = {8},
  number = {4},
  pages = {159--164},
  issn = {2345-685X},
  doi = {10.18502/jfqhc.8.4.8258},
  url = {https://akademik.atauni.edu.tr/yayinlar/277135-determination-of-acrylamide-and-5-hydroxymethyl-2-furfural-hmf-levels-and}
}