Alves, G., Xavier, P., Limoeiro, R., & Perrone, D. (2020). Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet. J Food Sci Technol.
Chicago-стиль цитированияAlves, Genilton, Patricia Xavier, Raphael Limoeiro, and Daniel Perrone. "Contribution of Melanoidins From Heat-processed Foods to the Phenolic Compound Intake and Antioxidant Capacity of the Brazilian Diet." J Food Sci Technol 2020.
MLA-цитированиеAlves, Genilton, Patricia Xavier, Raphael Limoeiro, and Daniel Perrone. "Contribution of Melanoidins From Heat-processed Foods to the Phenolic Compound Intake and Antioxidant Capacity of the Brazilian Diet." J Food Sci Technol 2020.
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