Katarzyna, M., & Janusz, C. Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Chicago Style (17th ed.) CitationKatarzyna, Mikołajczyk-Bator, and Czapski Janusz. Effect of PH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
MLA (9th ed.) CitationKatarzyna, Mikołajczyk-Bator, and Czapski Janusz. Effect of PH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.