Pedreschi, F.; Castillo, D.; Bunger, A.; Pedreschi, R.; GarcÃa-RÃos, D.; Alvaro, J.E.; Mariotti-Celis, M.S.; Medel-Maraboli, M.; Contreras, A.; Mery, D.
Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance. Foods 2026, 15, 2011.
https://doi.org/10.3390/foods15112011
AMA Style
Pedreschi F, Castillo D, Bunger A, Pedreschi R, GarcÃa-RÃos D, Alvaro JE, Mariotti-Celis MS, Medel-Maraboli M, Contreras A, Mery D.
Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance. Foods. 2026; 15(11):2011.
https://doi.org/10.3390/foods15112011
Chicago/Turabian Style
Pedreschi, Franco, Darwin Castillo, Andrea Bunger, Romina Pedreschi, Diego GarcÃa-RÃos, Juan E. Alvaro, MarÃa Salomé Mariotti-Celis, Marcela Medel-Maraboli, Américo Contreras, and Domingo Mery.
2026. "Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance" Foods 15, no. 11: 2011.
https://doi.org/10.3390/foods15112011
APA Style
Pedreschi, F., Castillo, D., Bunger, A., Pedreschi, R., GarcÃa-RÃos, D., Alvaro, J. E., Mariotti-Celis, M. S., Medel-Maraboli, M., Contreras, A., & Mery, D.
(2026). Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance. Foods, 15(11), 2011.
https://doi.org/10.3390/foods15112011
