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
Citácia 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.
Citácia podľa MLA (8th 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.