Acrylamide in bread. Effect of prooxidants and antioxidants.

MLA

Rikke Hedegaard, et al. “Acrylamide in Bread. Effect of Prooxidants and Antioxidants.” European Food Research & Technology, vol. 227, no. 2, June 2008, pp. 519–25. EBSCOhost, https://doi.org/10.1007/s00217-007-0750-5.

APA

Rikke Hedegaard, Kit Granby, Henrik Frandsen, Jonas Thygesen, & Leif Skibsted. (2008). Acrylamide in bread. Effect of prooxidants and antioxidants. European Food Research & Technology, 227(2), 519–525. https://doi.org/10.1007/s00217-007-0750-5

Chicago

Rikke Hedegaard, Kit Granby, Henrik Frandsen, Jonas Thygesen, and Leif Skibsted. 2008. “Acrylamide in Bread. Effect of Prooxidants and Antioxidants.” European Food Research & Technology 227 (2): 519–25. doi:10.1007/s00217-007-0750-5.