Sowa, M., Yu, J., Palacios-Rojas, N., Goltz, S., Howe, J. A., Davis, C. R., . . . Tanumihardjo, S. A. (2017). Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking. American Chemical Society.
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Cita Chicago Style (17a ed.)
Sowa, Margaret, Jiaoying Yu, Natalia Palacios-Rojas, Shellen Goltz, Julie A. Howe, Christopher R. Davis, Torbert R. Rocheford, y Sherry A. Tanumihardjo. Retention of Carotenoids in Biofortified Maize Flour and β‑cryptoxanthin-enhanced Eggs After Household Cooking. American Chemical Society, 2017.
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Cita MLA (9a ed.)
Sowa, Margaret, et al. Retention of Carotenoids in Biofortified Maize Flour and β‑cryptoxanthin-enhanced Eggs After Household Cooking. American Chemical Society, 2017.
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