PubAg

Main content area

MLA

Kao, Fuh Juin, et al. "Effects of Chinese Domestic Cooking Methods On the Carotenoid Composition of Vegetables In Taiwan." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 46,.2 pp. 485-492. doi: 10.1016/j.lwt.2011.11.019

APA

Kao, F. Juin, Chiu, Y. Shan, Tsou, M. June, & Chiang, W. Dee. (2012). Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 46, 485-492. doi: 10.1016/j.lwt.2011.11.019

Chicago

Kao, Fuh Juin, Yu Shan Chiu, May June Tsou, and Wen Dee Chiang. "Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan" Lebensmittel-Wissenschaft + [i.e. und] Technologie 46, no. 2 (2012): 485-492. doi: 10.1016/j.lwt.2011.11.019