TOKUŞOĞLU, Ö. 2019. Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects. 3rd World Congress on Advances in Food Science Processing and Technologies, May 13-14, 2019 Tokyo Japan , (Tokyo, Japan), 130-133.

TOKUŞOĞLU, Ö., (2019). Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects . 3rd World Congress on Advances in Food Science Processing and Technologies, May 13-14, 2019 Tokyo Japan (pp.130-133). Tokyo, Japan

TOKUŞOĞLU, ÖZLEM. "Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects," 3rd World Congress on Advances in Food Science Processing and Technologies, May 13-14, 2019 Tokyo Japan, Tokyo, Japan, 2019

TOKUŞOĞLU, ÖZLEM. "Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects." 3rd World Congress on Advances in Food Science Processing and Technologies, May 13-14, 2019 Tokyo Japan , Tokyo, Japan, pp.130-133, 2019

TOKUŞOĞLU, Ö. (2019) . "Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects." 3rd World Congress on Advances in Food Science Processing and Technologies, May 13-14, 2019 Tokyo Japan , Tokyo, Japan, pp.130-133.

@conferencepaper{conferencepaper, author={ÖZLEM TOKUŞOĞLU}, title={Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects}, congress name={3rd World Congress on Advances in Food Science Processing and Technologies, May 13-14, 2019 Tokyo Japan}, city={Tokyo}, country={Japan}, year={2019}, pages={130-133} }