Mesías, M., & Morales, F. J. (2017). Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems. Foods.
Citação norma ChicagoMesías, Marta, and Francisco J. Morales. "Effect of Different Flours On the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems." Foods 2017.
Citação norma MLAMesías, Marta, and Francisco J. Morales. "Effect of Different Flours On the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems." Foods 2017.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.