Tolentino, E. B., & Alabastro, E. F. Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice.
Cita Chicago (17th ed.)Tolentino, Erlinda B., i Estrella F. Alabastro. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
Cita MLA (9th ed.)Tolentino, Erlinda B., i Estrella F. Alabastro. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
Atenció: Aquestes cites poden no estar 100% correctes.