Cita APA

Cueto, M. A., Farroni, A. E., & Buera, M. d. P. (2016). Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes. Web

Citación estilo Chicago

Cueto, Mario Alberto, Abel Eduardo Farroni, and Maria del Pilar Buera. Pronase Hydrolysis As a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes. 2016.

Cita MLA

Cueto, Mario Alberto, Abel Eduardo Farroni, and Maria del Pilar Buera. Pronase Hydrolysis As a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes. 2016.