Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.

MLA

Gibis, Monika, and Jochen Weiss. “Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.” Journal of Food Science, vol. 80, no. 11, Nov. 2015, pp. C2430–39. EBSCOhost, https://doi.org/10.1111/1750-3841.13090.

APA

Gibis, M., & Weiss, J. (2015). Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species. Journal of Food Science, 80(11), C2430–C2439. https://doi.org/10.1111/1750-3841.13090

Chicago

Gibis, Monika, and Jochen Weiss. 2015. “Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.” Journal of Food Science 80 (11): C2430–39. doi:10.1111/1750-3841.13090.