APA (7. basım) Alıntı

Ruan, D., Wang, H., & Cheng, F. (2018). The Maillard Reaction in Food Chemistry: Current Technology and Applications (1st ed. 2018.). Springer International Publishing. https://doi.org/10.1007/978-3-030-04777-1

Chicago Style (17. basım) Atıf

Ruan, Dongliang, Hui Wang, ve Faliang Cheng. The Maillard Reaction in Food Chemistry: Current Technology and Applications. 1st ed. 2018. Cham: Springer International Publishing, 2018. https://doi.org/10.1007/978-3-030-04777-1.

MLA (9th ed.) Atıf

Ruan, Dongliang, et al. The Maillard Reaction in Food Chemistry: Current Technology and Applications. 1st ed. 2018. Springer International Publishing, 2018. https://doi.org/10.1007/978-3-030-04777-1.