Woumbo, C. Y., Kuate, D., & Womeni, H. M. (2017). Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats. Heliyon.
Chicago Style CitationWoumbo, Cerile Ypolyte, Dieudonné Kuate, i Hilaire Macaire Womeni. "Cooking Methods Affect Phytochemical Composition and Anti-obesity Potential of Soybean (Glycine Max) Seeds in Wistar Rats." Heliyon 2017.
Cita MLAWoumbo, Cerile Ypolyte, Dieudonné Kuate, i Hilaire Macaire Womeni. "Cooking Methods Affect Phytochemical Composition and Anti-obesity Potential of Soybean (Glycine Max) Seeds in Wistar Rats." Heliyon 2017.
Atenció: Aquestes cites poden no estar 100% correctes.