Jirasuteeruk, C., & Theerakulkait, C. (2019). Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree. Food Technol Biotechnol.
Citação norma ChicagoJirasuteeruk, Chotika, and Chockchai Theerakulkait. "Ultrasound-Assisted Extraction of Phenolic Compounds From Mango (Mangifera Indica Cv. Chok Anan) Peel and Its Inhibitory Effect On Enzymatic Browning of Potato Puree." Food Technol Biotechnol 2019.
Citação norma MLAJirasuteeruk, Chotika, and Chockchai Theerakulkait. "Ultrasound-Assisted Extraction of Phenolic Compounds From Mango (Mangifera Indica Cv. Chok Anan) Peel and Its Inhibitory Effect On Enzymatic Browning of Potato Puree." Food Technol Biotechnol 2019.