Morales, F. J. Et Al. 2009. Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.228, no.3 , 345-354.

Morales, F. J., Martin, S., Acar, O. C., Arribas-Lorenzo, G., & GÖKMEN, V., (2009). Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.228, no.3, 345-354.

Morales, Francisco Et Al. "Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.228, no.3, 345-354, 2009

Morales, Francisco J. Et Al. "Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.228, no.3, pp.345-354, 2009

Morales, F. J. Et Al. (2009) . "Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.228, no.3, pp.345-354.

@article{article, author={Francisco J. Morales Et Al. }, title={Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2009, pages={345-354} }