Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans.

MLA

Várady, Matúš, et al. “Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans.” Foods, vol. 10, no. 6, June 2021, p. 1310. EBSCOhost, https://doi.org/10.3390/foods10061310.

APA

Várady, M., Ślusarczyk, S., Boržíkova, J., Hanková, K., Vieriková, M., Marcinčák, S., & Popelka, P. (2021). Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans. Foods, 10(6), 1310. https://doi.org/10.3390/foods10061310

Chicago

Várady, Matúš, Sylwester Ślusarczyk, Jana Boržíkova, Katarína Hanková, Michaela Vieriková, Slavomír Marcinčák, and Peter Popelka. 2021. “Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans.” Foods 10 (6): 1310. doi:10.3390/foods10061310.