Falcón Romero, P., Rosales Chávez, E., & Toscano Leiva, A. (2019). Effect of the time of the pre-fermentation maceration on the antioxidant capacity, carotenes, vitamin C of a fermented drink of aguaymanto (Physalis peruviana L.) to the mature state.
Citación estilo ChicagoFalcón Romero, Paula, Edith Rosales Chávez, y Alejandro Toscano Leiva. Effect of the Time of the Pre-fermentation Maceration On the Antioxidant Capacity, Carotenes, Vitamin C of a Fermented Drink of Aguaymanto (Physalis Peruviana L.) to the Mature State. 2019.
Cita MLAFalcón Romero, Paula, Edith Rosales Chávez, y Alejandro Toscano Leiva. Effect of the Time of the Pre-fermentation Maceration On the Antioxidant Capacity, Carotenes, Vitamin C of a Fermented Drink of Aguaymanto (Physalis Peruviana L.) to the Mature State. 2019.
