Yoo, M., Lee, S., Kim, S., & Shin, D. (2014). Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology. Food Sci Nutr.
Citación estilo ChicagoYoo, Miyoung, Sanghee Lee, Sunyoung Kim, and Dongbin Shin. "Optimizing Conditions for E-and Z-ajoene Formation From Garlic Juice Using Response Surface Methodology." Food Sci Nutr 2014.
Cita MLAYoo, Miyoung, Sanghee Lee, Sunyoung Kim, and Dongbin Shin. "Optimizing Conditions for E-and Z-ajoene Formation From Garlic Juice Using Response Surface Methodology." Food Sci Nutr 2014.
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