Citace podle APA

Li, L., Belloch, C., & Flores, M. (2021). The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions. Molecules.

Styl Chicago

Li, Lei, Carmela Belloch, a Mónica Flores. "The Maillard Reaction As Source of Meat Flavor Compounds in Dry Cured Meat Model Systems Under Mild Temperature Conditions." Molecules 2021.

Citace podle MLA

Li, Lei, Carmela Belloch, a Mónica Flores. "The Maillard Reaction As Source of Meat Flavor Compounds in Dry Cured Meat Model Systems Under Mild Temperature Conditions." Molecules 2021.

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