Ercoli, S., Parada, J., Bustamante, L., Hermosín-Gutiérrez, I., Contreras, B., Cornejo, P., & Ruiz, A. (2021). Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile. Molecules.
Chicago Style aipamenaErcoli, Stefano, José Parada, Luis Bustamante, Isidro Hermosín-Gutiérrez, Boris Contreras, Pablo Cornejo, and Antonieta Ruiz. "Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain After Cooking of Colored Fleshed Potatoes Native From Southern Chile." Molecules 2021.
MLA aipamenaErcoli, Stefano, et al. "Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain After Cooking of Colored Fleshed Potatoes Native From Southern Chile." Molecules 2021.