Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.

MLA

Bononi, Monica, et al. “Easy Extraction Method To Evaluate Δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.” Journal of Agricultural and Food Chemistry, vol. 63, no. 19, May 2015, pp. 4777–81. EBSCOhost, https://doi.org/10.1021/acs.jafc.5b02136.

APA

Bononi, M., Quaglia, G., & Tateo, F. (2015). Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods. Journal of Agricultural and Food Chemistry, 63(19), 4777–4781. https://doi.org/10.1021/acs.jafc.5b02136

Chicago

Bononi, Monica, Giancarlo Quaglia, and Fernando Tateo. 2015. “Easy Extraction Method To Evaluate Δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.” Journal of Agricultural and Food Chemistry 63 (19): 4777–81. doi:10.1021/acs.jafc.5b02136.