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.
Style de citation Chicago (17e éd.)Ludwig, I.A, M.P. de Peña, et C. Cid. Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews. Servicio de Publicaciones. Universidad de Navarra, 2015.
Style de citation MLA (8e éd.)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.
Attention : ces citations peuvent ne pas être correctes à 100%.