Cita APA

Calsin Cutimbo, M., Aro Aro, J. M., & Tipacti Vivanco, Z. L. (2016). Oxidative stability of soybean oil with antioxidant addition of Isaño (Tropaeolum tuberosum Ruiz & Pavón) during potato frying.

Citación estilo Chicago

Calsin Cutimbo, Marienela, Juan Marcos Aro Aro, y Zulli Lisbeth Tipacti Vivanco. Oxidative Stability of Soybean Oil With Antioxidant Addition of Isaño (Tropaeolum Tuberosum Ruiz & Pavón) During Potato Frying. 2016.

Cita MLA

Calsin Cutimbo, Marienela, Juan Marcos Aro Aro, y Zulli Lisbeth Tipacti Vivanco. Oxidative Stability of Soybean Oil With Antioxidant Addition of Isaño (Tropaeolum Tuberosum Ruiz & Pavón) During Potato Frying. 2016.