Information Journal Paper
APA:
CopyLINGNERT, H., & GRIVAS, S.. (2002). ACRYLAMIDE IN FOOD: MECHANISMS OF FORMATION AND INFLUENCING FACTORS DURING HEATING OF FOODS. SCANDINAVIAN JOURNAL OF NUTRITION, 46(4), 159-172. SID. https://sid.ir/paper/639713/en
Vancouver:
CopyLINGNERT H., GRIVAS S.. ACRYLAMIDE IN FOOD: MECHANISMS OF FORMATION AND INFLUENCING FACTORS DURING HEATING OF FOODS. SCANDINAVIAN JOURNAL OF NUTRITION[Internet]. 2002;46(4):159-172. Available from: https://sid.ir/paper/639713/en
IEEE:
CopyH. LINGNERT, and S. GRIVAS, “ACRYLAMIDE IN FOOD: MECHANISMS OF FORMATION AND INFLUENCING FACTORS DURING HEATING OF FOODS,” SCANDINAVIAN JOURNAL OF NUTRITION, vol. 46, no. 4, pp. 159–172, 2002, [Online]. Available: https://sid.ir/paper/639713/en