Escudero-López, B., Cerrillo, I., Gil-Izquierdo, Á., Hornero-Méndez, D., Herrero Martín, G., Berná, G., . . . Fernández-Pachón, M. S. (2016). Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
Citación estilo ChicagoEscudero-López, Blanca, et al. Effect of Thermal Processing On the Profile of Bioactive Compounds and Antioxidant Capacity of Fermented Orange Juice. 2016.
Cita MLAEscudero-López, Blanca, et al. Effect of Thermal Processing On the Profile of Bioactive Compounds and Antioxidant Capacity of Fermented Orange Juice. 2016.
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