Cita APA (7a ed.)
Xu, J., Su, X., Lim, S., Griffin, J., Carey, E., Katz, B., . . . Wang, W. (2013). Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.
Cita Chicago Style (17a ed.)
Xu, J., X. Su, S. Lim, J. Griffin, E.E Carey, B. Katz, J. Tomich, y W. Wang. Identification of Anthocyanins in Purple-fleshed Sweetpotato and Stability During Various Cooking Conditions. 2013.
Cita MLA (9a ed.)
Xu, J., et al. Identification of Anthocyanins in Purple-fleshed Sweetpotato and Stability During Various Cooking Conditions. 2013.
Precaución: Estas citas no son 100% exactas.