Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

MLA

Lo, Chih-Yu, et al. “Reactive Dicarbonyl Compounds and 5-(Hydroxymethyl)-2-Furfural in Carbonated Beverages Containing High Fructose Corn Syrup.” Food Chemistry, vol. 107, no. 3, Apr. 2008, pp. 1099–105. EBSCOhost, https://doi.org/10.1016/j.foodchem.2007.09.028.

APA

Lo, C.-Y., Li, S., Wang, Y., Tan, D., Pan, M.-H., Sang, S., & Ho, C.-T. (2008). Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup. Food Chemistry, 107(3), 1099–1105. https://doi.org/10.1016/j.foodchem.2007.09.028

Chicago

Lo, Chih-Yu, Shiming Li, Yu Wang, Di Tan, Min-Hsiung Pan, Shengmin Sang, and Chi-Tang Ho. 2008. “Reactive Dicarbonyl Compounds and 5-(Hydroxymethyl)-2-Furfural in Carbonated Beverages Containing High Fructose Corn Syrup.” Food Chemistry 107 (3): 1099–1105. doi:10.1016/j.foodchem.2007.09.028.