Bachir, N., Haddarah, A., Sepulcre, F., & Pujola, M. (2023). Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models. Food chemistry, 408, 135235. https://doi.org/10.1016/j.foodchem.2022.135235
Chicago-Zitierstil (17. Ausg.)Bachir, Nivine, Amira Haddarah, Franscesc Sepulcre, und Montserrat Pujola. "Study the Interaction of Amino Acids, Sugars, Thermal Treatment and Cooking Technique on the Formation of Acrylamide in Potato Models." Food Chemistry 408 (2023): 135235. https://doi.org/10.1016/j.foodchem.2022.135235.
MLA-Zitierstil (9. Ausg.)Bachir, Nivine, et al. "Study the Interaction of Amino Acids, Sugars, Thermal Treatment and Cooking Technique on the Formation of Acrylamide in Potato Models." Food Chemistry, vol. 408, 2023, p. 135235, https://doi.org/10.1016/j.foodchem.2022.135235.