Kavousi, P. (2014). Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas.
Chicago Style (17th ed.) CitationKavousi, Parviz. Formation and Reduction of 5-hydroxymethylfurfural During Deep-fat Frying of Bananas. 2014.
MLA (8th ed.) CitationKavousi, Parviz. Formation and Reduction of 5-hydroxymethylfurfural During Deep-fat Frying of Bananas. 2014.
Warning: These citations may not always be 100% accurate.