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Citação APA (7ª ed.)
Wojdyło, A., Lech, K., & Nowicka, P. (2020). Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. MDPI AG.
Citação do estilo Chicago (17ª ed.)
Wojdyło, Aneta, Krzysztof Lech, e Paulina Nowicka. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. MDPI AG, 2020.
Citação MLA (9ª ed.)
Wojdyło, Aneta, et al. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. MDPI AG, 2020.
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