Rodríguez, S., & Bernik, D. Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes.
Cita Chicago Style (17a ed.)Rodríguez, S.D, y D.L Bernik. Flavor Release by Enzymatic Hydrolysis of Starch Samples Containing Vanillin-amylose Inclusion Complexes.
Cita MLA (8a ed.)Rodríguez, S.D, y D.L Bernik. Flavor Release by Enzymatic Hydrolysis of Starch Samples Containing Vanillin-amylose Inclusion Complexes.
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