Ali, H. M., El-Gizawy, A. M., El-Bassiouny, R. E. I., & Saleh, M. A. (2014). Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. J Food Sci Technol.
シカゴスタイル引用形Ali, Hussein M., Ahmed M. El-Gizawy, Rawia E. I. El-Bassiouny, , Mahmoud A. Saleh. "Browning Inhibition Mechanisms By Cysteine, Ascorbic Acid and Citric Acid, and Identifying PPO-catechol-cysteine Reaction Products." J Food Sci Technol 2014.
MLA引用形式Ali, Hussein M., Ahmed M. El-Gizawy, Rawia E. I. El-Bassiouny, , Mahmoud A. Saleh. "Browning Inhibition Mechanisms By Cysteine, Ascorbic Acid and Citric Acid, and Identifying PPO-catechol-cysteine Reaction Products." J Food Sci Technol 2014.