APA (7th ed.) Citation

Balin, K. D., & Dumelod, B. D. (2013). Effects of cooking on the flavonoid content and radical scavenging activity of bitter gourd (Momordica charantia) crude extracts. College of Home Economics, University of the Philippines Diliman.

Chicago Style (17th ed.) Citation

Balin, Kimberly D., and Benelyn Domingo Dumelod. Effects of Cooking on the Flavonoid Content and Radical Scavenging Activity of Bitter Gourd (Momordica Charantia) Crude Extracts. Quezon City: College of Home Economics, University of the Philippines Diliman, 2013.

MLA (8th ed.) Citation

Balin, Kimberly D., and Benelyn Domingo Dumelod. Effects of Cooking on the Flavonoid Content and Radical Scavenging Activity of Bitter Gourd (Momordica Charantia) Crude Extracts. College of Home Economics, University of the Philippines Diliman, 2013.