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.
Style de citation Chicago (17e éd.)Tolentino, Erlinda B., et Estrella F. Alabastro. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
Style de citation MLA (9e éd.)Tolentino, Erlinda B., et Estrella F. Alabastro. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
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