Nile, S. H., Nile, A. S., Keum, Y. S., & Sharma, K. (2017). Utilization of quercetin and quercetin glycosides from onion (Allium cepa L.) solid waste as an antioxidant, urease and xanthine oxidase inhibitors. Food chemistry, 235, 119-126. https://doi.org/10.1016/j.foodchem.2017.05.043
Citace podle Chicago (17th ed.)Nile, Shivraj Hariram, Arti Shivraj Nile, Young Soo Keum, a Kavita Sharma. "Utilization of Quercetin and Quercetin Glycosides from Onion (Allium Cepa L.) Solid Waste as an Antioxidant, Urease and Xanthine Oxidase Inhibitors." Food Chemistry 235 (2017): 119-126. https://doi.org/10.1016/j.foodchem.2017.05.043.
Citace podle MLA (9th ed.)Nile, Shivraj Hariram, et al. "Utilization of Quercetin and Quercetin Glycosides from Onion (Allium Cepa L.) Solid Waste as an Antioxidant, Urease and Xanthine Oxidase Inhibitors." Food Chemistry, vol. 235, 2017, pp. 119-126, https://doi.org/10.1016/j.foodchem.2017.05.043.