Cita APA

Bachir, N., Akkoum, H., Pujolà, M., Sepulcre Sánchez, F., & Haddarah, A. (2023). Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.

Citación estilo Chicago

Bachir, Nivine, Hadiya Akkoum, Montserrat Pujolà, Francesc|||0000-0002-1425-8323 Sepulcre Sánchez, y Amira Haddarah. Impact of Amino Acids and Sugars After Thermal Processing On Acrylamide Formation in Synthetic Potato Models and Real Potatoes. 2023.

Cita MLA

Bachir, Nivine, et al. Impact of Amino Acids and Sugars After Thermal Processing On Acrylamide Formation in Synthetic Potato Models and Real Potatoes. 2023.