Karslıoğlu, B.; Bankoğlu Yola, B.; Polat, İ.; Alkan, H.Y.; Yola, M.L.
Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes. Foods 2024, 13, 2927.
https://doi.org/10.3390/foods13182927
AMA Style
Karslıoğlu B, Bankoğlu Yola B, Polat İ, Alkan HY, Yola ML.
Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes. Foods. 2024; 13(18):2927.
https://doi.org/10.3390/foods13182927
Chicago/Turabian Style
Karslıoğlu, Betül, Bahar Bankoğlu Yola, İlknur Polat, Harun Yiğit Alkan, and Mehmet Lütfi Yola.
2024. "Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes" Foods 13, no. 18: 2927.
https://doi.org/10.3390/foods13182927
APA Style
Karslıoğlu, B., Bankoğlu Yola, B., Polat, İ., Alkan, H. Y., & Yola, M. L.
(2024). Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes. Foods, 13(18), 2927.
https://doi.org/10.3390/foods13182927
