Haddarah, A., Naim, E., Dankar, I., Sepulcre, F., Pujolà, M., & Chkeir, M. (2021). The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. Food chemistry, 350, 129060. https://doi.org/10.1016/j.foodchem.2021.129060
Citácia podle Chicago (17th ed.)Haddarah, Amira, Elissa Naim, Iman Dankar, Francesc Sepulcre, Montserrat Pujolà, a Manal Chkeir. "The Effect of Borage, Ginger and Fennel Extracts on Acrylamide Formation in French Fries in Deep and Electric Air Frying." Food Chemistry 350 (2021): 129060. https://doi.org/10.1016/j.foodchem.2021.129060.
Citácia podľa MLA (8th ed.)Haddarah, Amira, et al. "The Effect of Borage, Ginger and Fennel Extracts on Acrylamide Formation in French Fries in Deep and Electric Air Frying." Food Chemistry, vol. 350, 2021, p. 129060, https://doi.org/10.1016/j.foodchem.2021.129060.