Kaur, G., Kaur, P., & Kaur, A. (2018). Physico-chemical properties, bioactive compounds and color parameters of coriander puree: Effect of pretreatments and freezing. J Food Sci Technol.
Chicago ZitierstilKaur, Gurjeet, Preetinder Kaur, und Amrit Kaur. "Physico-chemical Properties, Bioactive Compounds and Color Parameters of Coriander Puree: Effect of Pretreatments and Freezing." J Food Sci Technol 2018.
MLA ZitierstilKaur, Gurjeet, Preetinder Kaur, und Amrit Kaur. "Physico-chemical Properties, Bioactive Compounds and Color Parameters of Coriander Puree: Effect of Pretreatments and Freezing." J Food Sci Technol 2018.
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