Ludwig, I., Peña, M. d., & Cid, C. (2015). Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews. Servicio de Publicaciones. Universidad de Navarra.
Citación estilo ChicagoLudwig, I.A, M.P. de Peña, and C. Cid. Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews. Servicio de Publicaciones. Universidad de Navarra, 2015.
Cita MLALudwig, I.A, et al. Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews. Servicio de Publicaciones. Universidad de Navarra, 2015.
Warning: These citations may not always be 100% accurate.