XIONG, F., DAI, C., HOU, F., ZHU, P., HE, R., & MA, H. (2018). Study on the ageing method and antioxidant activity of black garlic residues. Czech Journal of Food Sciences, 36(1), 88-97. https://doi.org/10.17221/420/2016-CJFS
Chicago-referens (17:e uppl.)XIONG, Feng, Chun-Hua DAI, Fu-Rong HOU, Pei-Pei ZHU, Rong-Hai HE, och Hai-Le MA. "Study on the Ageing Method and Antioxidant Activity of Black Garlic Residues." Czech Journal of Food Sciences 36, no. 1 (2018): 88-97. https://doi.org/10.17221/420/2016-CJFS.
MLA-referens (9:e uppl.)XIONG, Feng, et al. "Study on the Ageing Method and Antioxidant Activity of Black Garlic Residues." Czech Journal of Food Sciences, vol. 36, no. 1, 2018, pp. 88-97, https://doi.org/10.17221/420/2016-CJFS.
Varning: dessa hänvisningar är inte alltid fullständigt riktiga.
