Pinho, O., Melo, A., Viegas, O., Petisca, C., Quelhas, I., & Ferreira, I. (2008). Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: Influence of sensory characteristics.
Citação norma ChicagoPinho, Olívia, Armindo Melo, Olga Viegas, Catarina Petisca, Inês Quelhas, and Isabel Ferreira. Effect of Green Tea, Red Wine and Beer on Formation of Heterocyclic Aromatic Amines in Grilled Beef: Influence of Sensory Characteristics. 2008.
Citação norma MLAPinho, Olívia, et al. Effect of Green Tea, Red Wine and Beer on Formation of Heterocyclic Aromatic Amines in Grilled Beef: Influence of Sensory Characteristics. 2008.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.