Cita APA

Wang, Z., Kwan, M. L., Pratt, R., Roh, J. M., Kushi, L. H., Danforth, K. N., . . . Tang, L. (2020). Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables. Food Sci Nutr.

Citación estilo Chicago

Wang, Zinian, Marilyn L. Kwan, Rachel Pratt, Janise M. Roh, Lawrence H. Kushi, Kim N. Danforth, Yuesheng Zhang, Christine B. Ambrosone, y Li Tang. "Effects of Cooking Methods On Total Isothiocyanate Yield From Cruciferous Vegetables." Food Sci Nutr 2020.

Cita MLA

Wang, Zinian, et al. "Effects of Cooking Methods On Total Isothiocyanate Yield From Cruciferous Vegetables." Food Sci Nutr 2020.