Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems.

MLA

Champrasert, Ornicha, et al. “Inhibitory Effect of Polysaccharides on Acrylamide Formation in Chemical and Food Model Systems.” Food Chemistry, vol. 363, Nov. 2021, p. 130213. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.130213.

APA

Champrasert, O., Chu, J., Meng, Q., Viney, S., Holmes, M., Suwannaporn, P., & Orfila, C. (2021). Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems. Food Chemistry, 363, 130213. https://doi.org/10.1016/j.foodchem.2021.130213

Chicago

Champrasert, Ornicha, Jin Chu, Qi Meng, Sara Viney, Melvin Holmes, Prisana Suwannaporn, and Caroline Orfila. 2021. “Inhibitory Effect of Polysaccharides on Acrylamide Formation in Chemical and Food Model Systems.” Food Chemistry 363 (November): 130213. doi:10.1016/j.foodchem.2021.130213.