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
Citace podle Chicago (17th ed.)Xiong, Ke, Meng-meng Li, Yi-qiang Chen, Yu-meng Hu, a 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.
Citace podle MLA (9th ed.)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.