Gustafsson, L. (2021). Effect of sweeteners on acrylamide formation in extruded breakfast cereals. SLU/Department of Molecular Sciences.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Gustafsson, Linnéa. Effect of Sweeteners on Acrylamide Formation in Extruded Breakfast Cereals. SLU/Department of Molecular Sciences, 2021.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Gustafsson, Linnéa. Effect of Sweeteners on Acrylamide Formation in Extruded Breakfast Cereals. SLU/Department of Molecular Sciences, 2021.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.