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.
Citazione stile Chigago Style (17a edizione)Balin, Kimberly D., e 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.
Citatione MLA (9a ed.)Balin, Kimberly D., e 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.