Tirado-Kulieva, V., Atoche-Dioses, S., & Hernández-Martínez, E. (2021). Phenolic compounds of mango (Mangifera indica) by-products: Antioxidant and antimicrobial potential, use in disease prevention and food industry, methods of extraction and microencapsulation. Universidad Nacional de Trujillo.
Cita Chicago Style (17a ed.)Tirado-Kulieva, Vicente, Sheyla Atoche-Dioses, y Ernesto Hernández-Martínez. Phenolic Compounds of Mango (Mangifera Indica) By-products: Antioxidant and Antimicrobial Potential, Use in Disease Prevention and Food Industry, Methods of Extraction and Microencapsulation. Universidad Nacional de Trujillo, 2021.
Cita MLA (8a ed.)Tirado-Kulieva, Vicente, et al. Phenolic Compounds of Mango (Mangifera Indica) By-products: Antioxidant and Antimicrobial Potential, Use in Disease Prevention and Food Industry, Methods of Extraction and Microencapsulation. Universidad Nacional de Trujillo, 2021.