APA

Sánchez A. H., Beato V. M., López-López A. & Montaño A. (20141027). Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Chicago

Sánchez Antonio Higinio, Beato Víctor Manuel, López-López Antonio and Montaño Alfredo. 20141027. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Harvard

Sánchez A. H., Beato V. M., López-López A. and Montaño A. (20141027). Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

MLA

Sánchez Antonio Higinio, Beato Víctor Manuel, López-López Antonio and Montaño Alfredo. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 20141027.