APA (7th ed.) Citation

Mesías, M., Morales, F. J., & (España), C. S. d. I. C. (2017). Effect of different flours on the formation of hydroxymethylfurfural, furfural, and dicarbonyl compounds in heated glucose/flour systems. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Mesías, Marta, F. J. Morales, and Consejo Superior de Investigaciones Científicas (España). Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/flour Systems. Multidisciplinary Digital Publishing Institute, 2017.

MLA (8th ed.) Citation

Mesías, Marta, et al. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/flour Systems. Multidisciplinary Digital Publishing Institute, 2017.

IICA/CATIE Citation

Mesías, M., Morales, F. J., ; (España), C. S. d. I. C. 2017. Effect of different flours on the formation of hydroxymethylfurfural, furfural, and dicarbonyl compounds in heated glucose/flour systems. Multidisciplinary Digital Publishing Institute.