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
Citace podle Chicago (17th ed.)Bachir, Nivine, Amira Haddarah, Franscesc Sepulcre, a 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.
Citace podle MLA (9th ed.)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.