Cita APA

Sun, Y., & Wang, W. (2017). Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing. J Food Sci Technol.

Citación estilo Chicago

Sun, Yue-E, y Weidong Wang. "Changes in Nutritional and Bio-functional Compounds and Antioxidant Capacity During Black Garlic Processing." J Food Sci Technol 2017.

Cita MLA

Sun, Yue-E, y Weidong Wang. "Changes in Nutritional and Bio-functional Compounds and Antioxidant Capacity During Black Garlic Processing." J Food Sci Technol 2017.