Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model

MLA

Peng Xichun, et al. “Possible Adducts Formed between Hydroxymethylfurfural and Selected Amino Acids, and Their Release in Simulated Gastric Model.” International Journal of Food Science & Technology, vol. 51, Feb. 2016, pp. 1002–09. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........f8fd75bd8a9a3bab838a43dbf5b27189&authtype=sso&custid=ns315887.

APA

Peng Xichun, Kehan Pei, Caihuan Huang, Yueyu Zou, Weibin Bai, & Shiyi Ou. (2016). Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model. International Journal of Food Science & Technology, 51, 1002–1009.

Chicago

Peng Xichun, Kehan Pei, Caihuan Huang, Yueyu Zou, Weibin Bai, and Shiyi Ou. 2016. “Possible Adducts Formed between Hydroxymethylfurfural and Selected Amino Acids, and Their Release in Simulated Gastric Model.” International Journal of Food Science & Technology 51 (February): 1002–9. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........f8fd75bd8a9a3bab838a43dbf5b27189&authtype=sso&custid=ns315887.