Cita APA

Vallverdú i Queralt, A., Regueiro, J., Rinaldi de Alvarenga, J. F., Torrado, X., & Lamuela Raventós, R. M. (2015). Carotenoid profile of tomato sauces: Effect of cooking time and content of extra virgin olive oil.

Citación estilo Chicago

Vallverdú i Queralt, Anna, Jorge Regueiro, José Fernando Rinaldi de Alvarenga, Xavier Torrado, y Rosa Ma Lamuela Raventós. Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil. 2015.

Cita MLA

Vallverdú i Queralt, Anna, et al. Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil. 2015.