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ANALYSIS OF ACRYLAMIDE IN TRADITIONAL AND NONTRADITIONAL FOODS IN TURKEY USING HPLC–DAD WITH SPE CLEANUP

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dc.contributor.authorCAN, NAFİZ ÖNCÜ
dc.contributor.authorARLİ, GÖKSEL
dc.contributor.orcid0000-0003-0280-518X
dc.contributor.orcid0000-0003-2559-1196
dc.date.accessioned2025-11-13T10:17:51Z
dc.date.issued2014-01-08
dc.identifier.doihttps://doi.org/10.1080/10826076.2012.758148
dc.identifier.endpage863
dc.identifier.issn1082-6076
dc.identifier.issue6
dc.identifier.openalexW1973093460
dc.identifier.startpage850
dc.identifier.urihttps://hdl.handle.net/11421/3723
dc.identifier.urihttps://doi.org/10.1080/10826076.2012.758148
dc.identifier.volume37
dc.language.isoen
dc.relation.ispartofJournal of Liquid Chromatography & Related Technologies
dc.rightsrestrictedAccess
dc.subjectAcrylamide
dc.subjectChemistry
dc.subjectChromatography
dc.subjectHigh-performance liquid chromatography
dc.subjectSolid phase extraction
dc.subjectRelative standard deviation
dc.subjectAnalyte
dc.subjectDetection limit
dc.subjectPolymer
dc.titleANALYSIS OF ACRYLAMIDE IN TRADITIONAL AND NONTRADITIONAL FOODS IN TURKEY USING HPLC–DAD WITH SPE CLEANUP
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5001553522
local.authorid.openalexA5054074736

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