Style de citation APA

Carciochi, R. A., Dimitrov, K., & Galván D´Alessandro, L. (2016). Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds. J Food Sci Technol.

Style de citation Chicago

Carciochi, Ramiro Ariel, Krasimir Dimitrov, et Leandro Galván D´Alessandro. "Effect of Malting Conditions On Phenolic Content, Maillard Reaction Products Formation, and Antioxidant Activity of Quinoa Seeds." J Food Sci Technol 2016.

Style de citation MLA

Carciochi, Ramiro Ariel, Krasimir Dimitrov, et Leandro Galván D´Alessandro. "Effect of Malting Conditions On Phenolic Content, Maillard Reaction Products Formation, and Antioxidant Activity of Quinoa Seeds." J Food Sci Technol 2016.

Attention : ces citations peuvent ne pas être correctes à 100%.