Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system

MLA

Bates, L., et al. “Laboratory Reaction Cell to Model Maillard Color Development in a Starch-Glucose-Lysine System.” Journal of Food Science, vol. 63, no. 6, Nov. 1998, p. 991. 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=edsggo&AN=edsgcl.53592080&authtype=sso&custid=ns315887.

APA

Bates, L., Ames, J. M., MacDougall, D. B., & Taylor, P. C. (1998). Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system. Journal of Food Science, 63(6), 991.

Chicago

Bates, L., J.M. Ames, D.B. MacDougall, and P.C. Taylor. 1998. “Laboratory Reaction Cell to Model Maillard Color Development in a Starch-Glucose-Lysine System.” Journal of Food Science 63 (6): 991. 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=edsggo&AN=edsgcl.53592080&authtype=sso&custid=ns315887.