Cite
MLA Citation
Wilson P. Semedo Tavares et al.. “Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets.” Food research international, vol. 103, 2018, pp. 390–397. http://access.bl.uk/ark:/81055/vdc_100055863250.0x000012