Elizalde-González, M. P., & Hernández-Ogarcía, S. G. (2007). Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos. Molecules.
Citação norma ChicagoElizalde-González, María P., and Socorro G. Hernández-Ogarcía. "Effect of Cooking Processes On the Contents of Two Bioactive Carotenoids in Solanum Lycopersicum Tomatoes and Physalis Ixocarpa and Physalis Philadelphica Tomatillos." Molecules 2007.
MLA CitationElizalde-González, María P., and Socorro G. Hernández-Ogarcía. "Effect of Cooking Processes On the Contents of Two Bioactive Carotenoids in Solanum Lycopersicum Tomatoes and Physalis Ixocarpa and Physalis Philadelphica Tomatillos." Molecules 2007.