APA (7th ed.) Citation

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 Style (17th ed.) Citation

Bachir, Nivine, Amira Haddarah, Franscesc Sepulcre, and 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 (9th ed.) Citation

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.