Cita APA (7a ed.)
Gustafsson, L. (2021). Effect of sweeteners on acrylamide formation in extruded breakfast cereals. SLU/Department of Molecular Sciences.
Cita Chicago Style (17a ed.)
Gustafsson, Linnéa. Effect of Sweeteners on Acrylamide Formation in Extruded Breakfast Cereals. SLU/Department of Molecular Sciences, 2021.
Cita MLA (9a ed.)
Gustafsson, Linnéa. Effect of Sweeteners on Acrylamide Formation in Extruded Breakfast Cereals. SLU/Department of Molecular Sciences, 2021.
Precaución: Estas citas no son 100% exactas.