Pui, K. H. (2016). Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds.
Chicago Style (17th ed.) CitationPui, Khoon Hong. Non-enzymatic Browning in Glucosamine and Glucosamine-peptides Reaction Systems as a Source of Antioxidant and Flavouring Compounds. 2016.
MLA (8th ed.) CitationPui, Khoon Hong. Non-enzymatic Browning in Glucosamine and Glucosamine-peptides Reaction Systems as a Source of Antioxidant and Flavouring Compounds. 2016.
Warning: These citations may not always be 100% accurate.