Sipahi, S.; Barak, T.H.; Can, Ö.; Temur, B.Z.; Baş, M.; Sağlam, D.
Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods. Foods 2024, 13, 2769.
https://doi.org/10.3390/foods13172769
AMA Style
Sipahi S, Barak TH, Can Ö, Temur BZ, Baş M, Sağlam D.
Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods. Foods. 2024; 13(17):2769.
https://doi.org/10.3390/foods13172769
Chicago/Turabian Style
Sipahi, Simge, Timur Hakan Barak, Özge Can, Betül Zehra Temur, Murat Baş, and Duygu Sağlam.
2024. "Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods" Foods 13, no. 17: 2769.
https://doi.org/10.3390/foods13172769
APA Style
Sipahi, S., Barak, T. H., Can, Ö., Temur, B. Z., Baş, M., & Sağlam, D.
(2024). Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods. Foods, 13(17), 2769.
https://doi.org/10.3390/foods13172769