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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Chicago Style (17th ed.) Citation
Burgos, G., W. Amoros, L.P Munoa, P. Sosa, C. Cayhualla, C. Sánchez, C. Díaz, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.