Lee, T. (2002). Bioactive compounds in foods: Effects of processing and storage. American Chemical Society.
Citace podle Chicago (17th ed.)Lee, Tung-Ching. Bioactive Compounds in Foods: Effects of Processing and Storage. Washington, DC: American Chemical Society, 2002.
Citace podle MLA (9th ed.)Lee, Tung-Ching. Bioactive Compounds in Foods: Effects of Processing and Storage. American Chemical Society, 2002.
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