Cite
Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments
MLA
Jose Lucas Peñalver-Soto, et al. “Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments.” Foods, vol. 10, no. 11, Oct. 2021, p. 2535. EBSCOhost, https://doi.org/10.3390/foods10112535.
APA
Jose Lucas Peñalver-Soto, Alberto Garre, Arantxa Aznar, Pablo S. Fernández, & Jose A. Egea. (2021). Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments. Foods, 10(11), 2535. https://doi.org/10.3390/foods10112535
Chicago
Jose Lucas Peñalver-Soto, Alberto Garre, Arantxa Aznar, Pablo S. Fernández, and Jose A. Egea. 2021. “Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments.” Foods 10 (11): 2535. doi:10.3390/foods10112535.