Registro de Citas

Cita APA

Zielinski, H., Amigo-Benavent, M., Castillo, M. D. d., Horszwald, A., & Zielinska, D. (2010). Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes.

Citación estilo Chicago

Zielinski, Henryk, Miryam Amigo-Benavent, M. Dolores del Castillo, Anna Horszwald, y Danuta Zielinska. Formulation and Baking Process Affect Maillard Reaction Development and Antioxidant Capacity of Ginger Cakes. 2010.

Cita MLA

Zielinski, Henryk, et al. Formulation and Baking Process Affect Maillard Reaction Development and Antioxidant Capacity of Ginger Cakes. 2010.

Precaución: Estas citas no son 100% exactas.

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