Tolentino, E. B. Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice.
Citace podle Chicago (17th ed.)Tolentino, Erlinda B. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
Citace podle MLA (9th ed.)Tolentino, Erlinda B. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
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