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.
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Chicago Style (17th ed.) Citation
Abong, G.O, T. Muzhingi, M.W Okoth, Fredrick M. Ng'ang'a, P.E Ochieng, D.M Mbogo, D. Malavi, M. Akhwale, and Sita R. Ghimire. Processing Methods Affect Phytochemical Contents in Products Prepared from Orange‐fleshed Sweetpotato Leaves and Roots. Wiley, 2020.
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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.