APA (7. basım) Alıntı

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 (17. basım) Atıf

Tolentino, Erlinda B., ve 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.) Atıf

Tolentino, Erlinda B., ve Estrella F. Alabastro. Ascorbic Acid Stability and Non-enzymatic Browning in Stored Heat-treated Sweetened and Unsweetened Kalamansi (citrus Microcarpa, Bunge) Juice.