APA (7th ed.) Citation

Martinez, E., Rodriguez, J. A., Mondragon, A. C., Lorenzo, J. M., & Santos, E. M. (2019). Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility. MDPI AG.

Chicago Style (17th ed.) Citation

Martinez, Emmanuel, Jose A. Rodriguez, Alicia C. Mondragon, Jose Manuel Lorenzo, and Eva M. Santos. Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility. MDPI AG, 2019.

MLA (8th ed.) Citation

Martinez, Emmanuel, et al. Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility. MDPI AG, 2019.