APA

Raffo A., D'Aloise A., Magrì A. D. & Leclercq C. (20120403). Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Chicago

Raffo A, D'Aloise A, Magrì A D and Leclercq C. 20120403. Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Harvard

Raffo A., D'Aloise A., Magrì A. D. and Leclercq C. (20120403). Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

MLA

Raffo A, D'Aloise A, Magrì A D and Leclercq C. Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 20120403.