APA (7th ed.) Citation

Peralta, E. M. The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.

Chicago Style (17th ed.) Citation

Peralta, Ernestina M. The Relationship of Antioxidant Activity and Browning, as Index of Mallard Reaction Products (MRPs), in Philippine Fish Sauce.

MLA (9th ed.) Citation

Peralta, Ernestina M. The Relationship of Antioxidant Activity and Browning, as Index of Mallard Reaction Products (MRPs), in Philippine Fish Sauce.

Warning: These citations may not always be 100% accurate.