APA

Roldan M., Loebner J., Degen J., Henle T., Antequera T. & Ruiz-Carrascal J. (20151214). Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. : Food chemistry.

Chicago

Roldan Mar, Loebner Jürgen, Degen Julia, Henle Thomas, Antequera Teresa and Ruiz-Carrascal Jorge. 20151214. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. : Food chemistry.

Harvard

Roldan M., Loebner J., Degen J., Henle T., Antequera T. and Ruiz-Carrascal J. (20151214). Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. : Food chemistry.

MLA

Roldan Mar, Loebner Jürgen, Degen Julia, Henle Thomas, Antequera Teresa and Ruiz-Carrascal Jorge. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. : Food chemistry. 20151214.