Ševčík, R., Kondrashov, A., Kvasnička, F., Čižková, H., Vacek, J., Hamouz, K., . . . Voldřich, M. The impact of cooking procedures on antioxidant capacity of potatoes.
Chicago Style (17th ed.) CitationŠevčík, Rudolf, Alexey Kondrashov, František Kvasnička, Helena Čižková, Josef Vacek, Karel Hamouz, Michaela Jirušková, and Michal Voldřich. The Impact of Cooking Procedures on Antioxidant Capacity of Potatoes.
MLA (9th ed.) CitationŠevčík, Rudolf, et al. The Impact of Cooking Procedures on Antioxidant Capacity of Potatoes.
Warning: These citations may not always be 100% accurate.
