Cita APA (7a ed.)
Moreira, L. d. A. S., Jaeger de Carvalho, L. M., Cardoso, F. d. S. e. S. N., Dellamora Ortiz, G. M., Finco, F. D. B. A., & Viana de Carvalho, J. L. (2020). Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes. FapUNIFESP.
Cita Chicago Style (17a ed.)
Moreira, Lara de Azevedo Sarmet, Lucia Maria Jaeger de Carvalho, Flávio da Silva e Souza Neves Cardoso, Gisela Maria Dellamora Ortiz, Fernanda Dias Bartolomeu Abadio Finco, y José Luiz Viana de Carvalho. Different Cooking Styles Enhance Antioxidant Properties and Carotenoids of Biofortified Pumpkin (Cucurbita Moschata Duch) Genotypes. FapUNIFESP, 2020.
Cita MLA (9a ed.)
Moreira, Lara de Azevedo Sarmet, et al. Different Cooking Styles Enhance Antioxidant Properties and Carotenoids of Biofortified Pumpkin (Cucurbita Moschata Duch) Genotypes. FapUNIFESP, 2020.
Precaución: Estas citas no son 100% exactas.