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.
Chicago Style (17th ed.) CitationTolentino, Erlinda B., and Estrella F. Alabastro. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
MLA (9th ed.) CitationTolentino, Erlinda B., and Estrella F. Alabastro. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.
Warning: These citations may not always be 100% accurate.