Burgos, G., Amoros, W., Munoa, L., Sosa, P., Cayhualla, C., Sánchez, C., . . . Bonierbale, M. W. (2013). Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. Elsevier.
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Cita Chicago Style (17a ed.)
Burgos, G., W. Amoros, L.P Munoa, P. Sosa, C. Cayhualla, C. Sánchez, C. Díaz, y Merideth W. Bonierbale. Total Phenolic, Total Anthocyanin and Phenolic Acid Concentrations and Antioxidant Activity of Purple-fleshed Potatoes as Affected by Boiling. Elsevier, 2013.
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Cita MLA (9a ed.)
Burgos, G., et al. Total Phenolic, Total Anthocyanin and Phenolic Acid Concentrations and Antioxidant Activity of Purple-fleshed Potatoes as Affected by Boiling. Elsevier, 2013.
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