American Chemical Society. Division of Agricultural and Food Chemistry, Granvogl, M., Peterson, D., & Schieberle, P. (2016). Browned flavors: Analysis, formation, and physiology. American Chemical Society.
Chicago Style (17th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, Michael Granvogl, Devin Peterson, and Peter Schieberle. Browned Flavors: Analysis, Formation, and Physiology. Washington, DC: American Chemical Society, 2016.
MLA (9th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, et al. Browned Flavors: Analysis, Formation, and Physiology. American Chemical Society, 2016.
Warning: These citations may not always be 100% accurate.