S.S., N. S., Selamat, J., Saari, N., & Sheikh Abdul Hamid, N. (2009). Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. Wiley-Blackwell.
Chicago Style (17th ed.) CitationS.S., Noor Soffalina, Jinap Selamat, Nazamid Saari, and Nazimah Sheikh Abdul Hamid. Effect of Polyphenol and PH on Cocoa Maillard-related Flavour Precursors in a Lipidic Model System. Wiley-Blackwell, 2009.
MLA (9th ed.) CitationS.S., Noor Soffalina, et al. Effect of Polyphenol and PH on Cocoa Maillard-related Flavour Precursors in a Lipidic Model System. Wiley-Blackwell, 2009.
Warning: These citations may not always be 100% accurate.