Aranda López, C., García Fernández-Gaytán, I., Hernández Quero, I., Sánchez Requena, S., Ruiz Torres, C., Corpas, F. J., & Palma Martínez, J. M. (2013). Garlic used as a preservative increases the reduced form of ascorbate in pepper fruits.
Citación estilo ChicagoAranda López, Cecilio, Irene García Fernández-Gaytán, Irene Hernández Quero, Santiago Sánchez Requena, Carmelo Ruiz Torres, Francisco J. Corpas, y José Manuel Palma Martínez. Garlic Used As a Preservative Increases the Reduced Form of Ascorbate in Pepper Fruits. 2013.
Cita MLAAranda López, Cecilio, et al. Garlic Used As a Preservative Increases the Reduced Form of Ascorbate in Pepper Fruits. 2013.
Precaución: Estas citas no son 100% exactas.