Mackevic, A. (2010). The effect of different pH during steeping on avenanthramide content in germinated oats. SLU/Dept. of Food Science.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita Chicago Style (17a ed.)
Mackevic, Agata. The Effect of Different PH During Steeping on Avenanthramide Content in Germinated Oats. SLU/Dept. of Food Science, 2010.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita MLA (9a ed.)
Mackevic, Agata. The Effect of Different PH During Steeping on Avenanthramide Content in Germinated Oats. SLU/Dept. of Food Science, 2010.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Precaución: Estas citas no son 100% exactas.