Dyfyniad APA

American Chemical Society. Division of Agricultural and Food Chemistry, Mottram, D. S., & Taylor, A. J. (2010). Controlling Maillard pathways to generate flavors. American Chemical Society.

Dyfyniad Arddull Chicago

American Chemical Society. Division of Agricultural and Food Chemistry, D. S. Mottram, and A. J. Taylor. Controlling Maillard Pathways to Generate Flavors. Washington, DC: American Chemical Society, 2010.

Dyfyniad MLA

American Chemical Society. Division of Agricultural and Food Chemistry, et al. Controlling Maillard Pathways to Generate Flavors. American Chemical Society, 2010.

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