BOZ, H. Et Al. 2016. The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil). QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4 , 493-500.

BOZ, H., KARAOĞLU, M. M., & KABAN, G., (2016). The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil). QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, 493-500.

BOZ, Hüseyin, Mehmet Murat KARAOĞLU, And Güzin KABAN. "The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, 493-500, 2016

BOZ, Hüseyin Et Al. "The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, pp.493-500, 2016

BOZ, H. KARAOĞLU, M. M. And KABAN, G. (2016) . "The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.8, no.4, pp.493-500.

@article{article, author={Hüseyin BOZ Et Al. }, title={The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2016, pages={493-500} }