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.
Citace podle Chicago (17th ed.)Balin, Kimberly D., a 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.
Citace podle MLA (9th ed.)Balin, Kimberly D., a 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.