Bolchini, S.; Larcher, R.; Morozova, K.; Scampicchio, M.; Nardin, T.
Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives. Molecules 2024, 29, 4820.
https://doi.org/10.3390/molecules29204820
AMA Style
Bolchini S, Larcher R, Morozova K, Scampicchio M, Nardin T.
Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives. Molecules. 2024; 29(20):4820.
https://doi.org/10.3390/molecules29204820
Chicago/Turabian Style
Bolchini, Sara, Roberto Larcher, Ksenia Morozova, Matteo Scampicchio, and Tiziana Nardin.
2024. "Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives" Molecules 29, no. 20: 4820.
https://doi.org/10.3390/molecules29204820
APA Style
Bolchini, S., Larcher, R., Morozova, K., Scampicchio, M., & Nardin, T.
(2024). Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives. Molecules, 29(20), 4820.
https://doi.org/10.3390/molecules29204820