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.
Trích dẫn kiểu Chicago (xuất bản lần thứ 7)Balin, Kimberly D., và 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.
Trích dẫn kiểu MLA (xuất bản lần thứ 8)Balin, Kimberly D., và 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.