Pedreschi, R., Betalleluz-Pallardel, I., Chirinos, R., Curotto, C., & Campos, D. (2011). Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean arracacha (Arracacia xanthorrhiza Bancr.) root. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 17(4), 319. https://doi.org/10.1177/1082013210382449
Style de citation ChicagoPedreschi, R., I. Betalleluz-Pallardel, R. Chirinos, C. Curotto, et D. Campos. "Impact of Cooking and Drying on the Phenolic, Carotenoid Contents and in Vitro Antioxidant Capacity of Andean Arracacha (Arracacia Xanthorrhiza Bancr.) Root." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 17, no. 4 (2011): 319. https://dx.doi.org/10.1177/1082013210382449.
Style de citation MLAPedreschi, R., et al. "Impact of Cooking and Drying on the Phenolic, Carotenoid Contents and in Vitro Antioxidant Capacity of Andean Arracacha (Arracacia Xanthorrhiza Bancr.) Root." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 17, no. 4, 2011, p. 319.