APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

Ludwig, 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.

MLA (8th ed.) Citation

Ludwig, 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.