Rodriguez, S. D., & Bernik, D. L. (2014). Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes.
Cita Chicago Style (17a ed.)Rodriguez, Silvio David, y Delia Leticia Bernik. Flavor Release by Enzymatic Hydrolysis of Starch Samples Containing Vanillin-amylose Inclusion Complexes. 2014.
Cita MLA (8a ed.)Rodriguez, Silvio David, y Delia Leticia Bernik. Flavor Release by Enzymatic Hydrolysis of Starch Samples Containing Vanillin-amylose Inclusion Complexes. 2014.
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