APA (7th ed.) Citation

Rajesh, T. P., Basheer, V. A., Packirisamy, A. S. B., Ravi, S. N., & Vallinayagam, S. (2024). Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols. Topics in catalysis, 67(1-4), 300-312. https://doi.org/10.1007/s11244-023-01843-2

Chicago Style (17th ed.) Citation

Rajesh, Thangavel Pichaiappa, Vajiha Aafrin Basheer, Azhagu Saravana Babu Packirisamy, Sai Nandhini Ravi, and Sugumari Vallinayagam. "Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols." Topics in Catalysis 67, no. 1-4 (2024): 300-312. https://doi.org/10.1007/s11244-023-01843-2.

MLA (9th ed.) Citation

Rajesh, Thangavel Pichaiappa, et al. "Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols." Topics in Catalysis, vol. 67, no. 1-4, 2024, pp. 300-312, https://doi.org/10.1007/s11244-023-01843-2.