Cita APA (7a ed.)
Abong, G., Muzhingi, T., Okoth, M., Ng'ang'a, F. M., Ochieng, P., Mbogo, D., . . . Ghimire, S. R. (2020). Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots. Wiley.
Cita Chicago Style (17a ed.)
Abong, G.O, T. Muzhingi, M.W Okoth, Fredrick M. Ng'ang'a, P.E Ochieng, D.M Mbogo, D. Malavi, M. Akhwale, y Sita R. Ghimire. Processing Methods Affect Phytochemical Contents in Products Prepared from Orange‐fleshed Sweetpotato Leaves and Roots. Wiley, 2020.
Cita MLA (9a ed.)
Abong, G.O, et al. Processing Methods Affect Phytochemical Contents in Products Prepared from Orange‐fleshed Sweetpotato Leaves and Roots. Wiley, 2020.
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