Cueto, M. A., Farroni, A. E., & Buera, M. d. P. (2019). Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes. ISEKI Food Association.
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Cita Chicago Style (17a ed.)
Cueto, Mario Alberto, Abel Eduardo Farroni, y María del Pilar Buera. Pronase Hydrolysis as a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes. ISEKI Food Association, 2019.
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Cita MLA (9a ed.)
Cueto, Mario Alberto, et al. Pronase Hydrolysis as a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes. ISEKI Food Association, 2019.
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