Cita APA

Quirós-Sauceda, A. E., Sañudo-Barajas, J. A., Vélez-de la Rocha, R., Domínguez-Avila, J. A., Ayala-Zavala, J. F., Villegas-Ochoa, M. A., & González-Aguilar, G. A. (2019). Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics. J Food Sci Technol.

Chicago Style Citation

Quirós-Sauceda, Ana Elena, J. Adriana Sañudo-Barajas, Rosabel Vélez-de la Rocha, J. Abraham Domínguez-Avila, J. Fernando Ayala-Zavala, Mónica A. Villegas-Ochoa, i Gustavo A. González-Aguilar. "Effects of Ripening On the in Vitro Antioxidant Capacity and Bioaccessibility of Mango Cv. ‘Ataulfo’ Phenolics." J Food Sci Technol 2019.

Cita MLA

Quirós-Sauceda, Ana Elena, et al. "Effects of Ripening On the in Vitro Antioxidant Capacity and Bioaccessibility of Mango Cv. ‘Ataulfo’ Phenolics." J Food Sci Technol 2019.