APA Zitierstil

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

Chicago Zitierstil

Pedreschi, R., I. Betalleluz-Pallardel, R. Chirinos, C. Curotto, und 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.

MLA Zitierstil

Pedreschi, 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.