APA (7th ed.) Citation

A, D. V., A, B., F, E., R, R., T, C., F, S., & A, G. (2026). Mitigation of acrylamide in cookies through partial replacement of conventional sugars with erythritol and maltitol. Food chemistry, 512, 148821. https://doi.org/10.1016/j.foodchem.2026.148821

Chicago Style (17th ed.) Citation

A, De Vivo, Balivo A, Esposito F, Romano R, Cirillo T, Sarghini F, and Genovese A. "Mitigation of Acrylamide in Cookies Through Partial Replacement of Conventional Sugars with Erythritol and Maltitol." Food Chemistry 512 (2026): 148821. https://doi.org/10.1016/j.foodchem.2026.148821.

MLA (9th ed.) Citation

A, De Vivo, et al. "Mitigation of Acrylamide in Cookies Through Partial Replacement of Conventional Sugars with Erythritol and Maltitol." Food Chemistry, vol. 512, 2026, p. 148821, https://doi.org/10.1016/j.foodchem.2026.148821.