T. Dursun Çapar And H. Yalçın, "Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152, pp.1-10, 2021
Dursun Çapar, T. And Yalçın, H. 2021. Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152 , 1-10.
Dursun Çapar, T., & Yalçın, H., (2021). Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152, 1-10.
Dursun Çapar, TUĞBA, And HASAN YALÇIN. "Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152, 1-10, 2021
Dursun Çapar, TUĞBA D. And Yalçın, HASAN. "Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152, pp.1-10, 2021
Dursun Çapar, T. And Yalçın, H. (2021) . "Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.152, pp.1-10.
@article{article, author={TUĞBA DURSUN ÇAPAR And author={HASAN YALÇIN}, title={Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={1-10} }