Cita APA (7a ed.)

Farroni, A. E., & Buera, M. d. P. (2016). Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes.

Cita Chicago Style (17a ed.)

Farroni, Abel Eduardo, y María del Pilar Buera. Pronase Hydrolysis as a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes. 2016.

Cita MLA (8a ed.)

Farroni, Abel Eduardo, y María del Pilar Buera. Pronase Hydrolysis as a Pretreatment for Quantifying Maillard Intermediates During Toasting of Cornflakes. 2016.