Tan, P.Y.; Tan, C.P.; Abas, F.; Ho, C.W.; Mustapha, W.A.W.
Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride. Molecules 2013, 18, 6792-6803.
https://doi.org/10.3390/molecules18066792
AMA Style
Tan PY, Tan CP, Abas F, Ho CW, Mustapha WAW.
Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride. Molecules. 2013; 18(6):6792-6803.
https://doi.org/10.3390/molecules18066792
Chicago/Turabian Style
Tan, Phui Yee, Chin Ping Tan, Faridah Abas, Chun Wai Ho, and Wan Aida Wan Mustapha.
2013. "Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride" Molecules 18, no. 6: 6792-6803.
https://doi.org/10.3390/molecules18066792
APA Style
Tan, P. Y., Tan, C. P., Abas, F., Ho, C. W., & Mustapha, W. A. W.
(2013). Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride. Molecules, 18(6), 6792-6803.
https://doi.org/10.3390/molecules18066792