Taste modulating N-(1-methyl-4-oxoimidazolidin-2-ylidene) α-amino acids formed from creatinine and reducing carbohydrates.

MLA

Kunert, Christof, et al. “Taste Modulating N-(1-Methyl-4-Oxoimidazolidin-2-Ylidene) α-Amino Acids Formed from Creatinine and Reducing Carbohydrates.” Journal of Agricultural and Food Chemistry, vol. 59, no. 15, Aug. 2011, pp. 8366–74. EBSCOhost, https://doi.org/10.1021/jf201685m.

APA

Kunert, C., Walker, A., & Hofmann, T. (2011). Taste modulating N-(1-methyl-4-oxoimidazolidin-2-ylidene) α-amino acids formed from creatinine and reducing carbohydrates. Journal of Agricultural and Food Chemistry, 59(15), 8366–8374. https://doi.org/10.1021/jf201685m

Chicago

Kunert, Christof, Alesia Walker, and Thomas Hofmann. 2011. “Taste Modulating N-(1-Methyl-4-Oxoimidazolidin-2-Ylidene) α-Amino Acids Formed from Creatinine and Reducing Carbohydrates.” Journal of Agricultural and Food Chemistry 59 (15): 8366–74. doi:10.1021/jf201685m.