Cita APA

Cavagnaro, P. F., & Galmarini, C. R. (2012). Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content. Web

Citación estilo Chicago

Cavagnaro, Pablo Federico, and Claudio Romulo Galmarini. Effect of Processing and Cooking Conditions On Onion (Allium Cepa L.) Induced Antiplatelet Activity and Thiosulfinate Content. 2012.

Cita MLA

Cavagnaro, Pablo Federico, and Claudio Romulo Galmarini. Effect of Processing and Cooking Conditions On Onion (Allium Cepa L.) Induced Antiplatelet Activity and Thiosulfinate Content. 2012.