YILDIZ, K. Et Al. 2025. Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants. Nutrition and Food Science , vol.55, no.2 , 472-480.

YILDIZ, K., İyilikeden, E., Yıldız, O., & GÜNÇ ERGÖNÜL, P., (2025). Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants. Nutrition and Food Science , vol.55, no.2, 472-480.

YILDIZ, KIVILCIM Et Al. "Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants," Nutrition and Food Science , vol.55, no.2, 472-480, 2025

YILDIZ, KIVILCIM Et Al. "Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants." Nutrition and Food Science , vol.55, no.2, pp.472-480, 2025

YILDIZ, K. Et Al. (2025) . "Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants." Nutrition and Food Science , vol.55, no.2, pp.472-480.

@article{article, author={KIVILCIM YILDIZ Et Al. }, title={Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants}, journal={Nutrition and Food Science}, year=2025, pages={472-480} }