Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

MLA

Zhonghui Han, et al. “Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk.” Molecules, vol. 24, no. 2, Jan. 2019, p. 272. EBSCOhost, https://doi.org/10.3390/molecules24020272.

APA

Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang, & Shuo Wang. (2019). Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk. Molecules, 24(2), 272. https://doi.org/10.3390/molecules24020272

Chicago

Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang, and Shuo Wang. 2019. “Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk.” Molecules 24 (2): 272. doi:10.3390/molecules24020272.