Polak, T.; Mejaš, R.; Jamnik, P.; Kralj Cigić, I.; Poklar Ulrih, N.; Cigić, B.
Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods 2021, 10, 2840.
https://doi.org/10.3390/foods10112840
AMA Style
Polak T, Mejaš R, Jamnik P, Kralj Cigić I, Poklar Ulrih N, Cigić B.
Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods. 2021; 10(11):2840.
https://doi.org/10.3390/foods10112840
Chicago/Turabian Style
Polak, Tomaž, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih, and Blaž Cigić.
2021. "Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough" Foods 10, no. 11: 2840.
https://doi.org/10.3390/foods10112840
APA Style
Polak, T., Mejaš, R., Jamnik, P., Kralj Cigić, I., Poklar Ulrih, N., & Cigić, B.
(2021). Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods, 10(11), 2840.
https://doi.org/10.3390/foods10112840