MDPI and ACS Style
KĂĽhne, F.; Biedermann, M.; Eicher, A.; Felder, F.; Sander, S.; Schmidt, R.; Lehmann, S.; McCombie, G.; Merkel, S.; Kappenstein, O.;
et al. Characterisation of Elastomers as Food Contact Materials–Part 1: Quantification of Extractable Compounds, Swelling of Elastomers in Food Simulants and Release of Elements. Molecules 2021, 26, 509.
https://doi.org/10.3390/molecules26020509
AMA Style
KĂĽhne F, Biedermann M, Eicher A, Felder F, Sander S, Schmidt R, Lehmann S, McCombie G, Merkel S, Kappenstein O,
et al. Characterisation of Elastomers as Food Contact Materials–Part 1: Quantification of Extractable Compounds, Swelling of Elastomers in Food Simulants and Release of Elements. Molecules. 2021; 26(2):509.
https://doi.org/10.3390/molecules26020509
Chicago/Turabian Style
KĂĽhne, Friederike, Maurus Biedermann, Angela Eicher, Florian Felder, Stefan Sander, Roman Schmidt, Saskia Lehmann, Gregor McCombie, Stefan Merkel, Oliver Kappenstein,
and et al. 2021. "Characterisation of Elastomers as Food Contact Materials–Part 1: Quantification of Extractable Compounds, Swelling of Elastomers in Food Simulants and Release of Elements" Molecules 26, no. 2: 509.
https://doi.org/10.3390/molecules26020509