Cite
Acrylamide assessment of wheat bread incorporating chia seeds ( Salvia hispanica L.) by LC-MS/MS.
MLA
Galluzzo, Francesco Giuseppe, et al. “Acrylamide Assessment of Wheat Bread Incorporating Chia Seeds ( Salvia Hispanica L.) by LC-MS/MS.” Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 38, no. 3, Mar. 2021, pp. 388–95. EBSCOhost, https://doi.org/10.1080/19440049.2020.1853823.
APA
Galluzzo, F. G., Cammilleri, G., Pantano, L., Lo Cascio, G., Pulvirenti, A., Macaluso, A., Vella, A., & Ferrantelli, V. (2021). Acrylamide assessment of wheat bread incorporating chia seeds ( Salvia hispanica L.) by LC-MS/MS. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 38(3), 388–395. https://doi.org/10.1080/19440049.2020.1853823
Chicago
Galluzzo, Francesco Giuseppe, Gaetano Cammilleri, Licia Pantano, Giovanni Lo Cascio, Andrea Pulvirenti, Andrea Macaluso, Antonio Vella, and Vincenzo Ferrantelli. 2021. “Acrylamide Assessment of Wheat Bread Incorporating Chia Seeds ( Salvia Hispanica L.) by LC-MS/MS.” Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment 38 (3): 388–95. doi:10.1080/19440049.2020.1853823.