Akkaya, E.; Colak, H.; Hampikyan, H.; Cakmak Sancar, B.; Akhan, M.; Engin, A.S.; Cetin, O.; Bingol, E.B.
Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. Foods 2024, 13, 3725.
https://doi.org/10.3390/foods13233725
AMA Style
Akkaya E, Colak H, Hampikyan H, Cakmak Sancar B, Akhan M, Engin AS, Cetin O, Bingol EB.
Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. Foods. 2024; 13(23):3725.
https://doi.org/10.3390/foods13233725
Chicago/Turabian Style
Akkaya, Esra, Hilal Colak, Hamparsun Hampikyan, Burcu Cakmak Sancar, Meryem Akhan, Ayse Seray Engin, Omer Cetin, and Enver Baris Bingol.
2024. "Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources" Foods 13, no. 23: 3725.
https://doi.org/10.3390/foods13233725
APA Style
Akkaya, E., Colak, H., Hampikyan, H., Cakmak Sancar, B., Akhan, M., Engin, A. S., Cetin, O., & Bingol, E. B.
(2024). Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. Foods, 13(23), 3725.
https://doi.org/10.3390/foods13233725
