Citace podle APA

Vashishth, R., Semwal, A. D., Padmashree, A., Naika, M., & Sharma, G. K. (2020). Influence of processing methodology on phenolic acid content, fatty acid profile and oxidative stability of Macrotyloma uniflorum. J Food Sci Technol.

Styl Chicago

Vashishth, Rahul, A. D. Semwal, A. Padmashree, Mahadeva Naika, a G. K. Sharma. "Influence of Processing Methodology On Phenolic Acid Content, Fatty Acid Profile and Oxidative Stability of Macrotyloma Uniflorum." J Food Sci Technol 2020.

Citace podle MLA

Vashishth, Rahul, et al. "Influence of Processing Methodology On Phenolic Acid Content, Fatty Acid Profile and Oxidative Stability of Macrotyloma Uniflorum." J Food Sci Technol 2020.

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