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.
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Chicago Style (17th ed.) Citation
Xu, J., X. Su, S. Lim, J. Griffin, E.E Carey, B. Katz, J. Tomich, and W. Wang. Identification of Anthocyanins in Purple-fleshed Sweetpotato and Stability During Various Cooking Conditions. 2013.
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MLA (9th ed.) Citation
Xu, J., et al. Identification of Anthocyanins in Purple-fleshed Sweetpotato and Stability During Various Cooking Conditions. 2013.
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Warning: These citations may not always be 100% accurate.