APA (7th ed.) Citation

Xiong, K., Li, M., Chen, Y., Hu, Y., & Jin, W. (2024). Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices. Journal of food protection, 87(9), 100338. https://doi.org/10.1016/j.jfp.2024.100338

Chicago Style (17th ed.) Citation

Xiong, Ke, Meng-meng Li, Yi-qiang Chen, Yu-meng Hu, and Wen Jin. "Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices." Journal of Food Protection 87, no. 9 (2024): 100338. https://doi.org/10.1016/j.jfp.2024.100338.

MLA (9th ed.) Citation

Xiong, Ke, et al. "Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices." Journal of Food Protection, vol. 87, no. 9, 2024, p. 100338, https://doi.org/10.1016/j.jfp.2024.100338.