Cita APA

Echavarría, A. P., Pagán, J., & Ibarz, A. (2013). Antioxidant activity of the melanoidin fractions formed from D-Glucose and D-Fructose with L-Asparagine in the Maillard reaction.

Citación estilo Chicago

Echavarría, A. P., J. Pagán, y A. Ibarz. Antioxidant Activity of the Melanoidin Fractions Formed From D-Glucose and D-Fructose With L-Asparagine in the Maillard Reaction. 2013.

Cita MLA

Echavarría, A. P., J. Pagán, y A. Ibarz. Antioxidant Activity of the Melanoidin Fractions Formed From D-Glucose and D-Fructose With L-Asparagine in the Maillard Reaction. 2013.