Cite
Determination of the effect of boiling on the bioavailability of carotenoids in vegetables using resonance Raman spectroscopy.
MLA
Saskia Gehse, et al. “Determination of the Effect of Boiling on the Bioavailability of Carotenoids in Vegetables Using Resonance Raman Spectroscopy.” Laser Physics, vol. 28, no. 10, Oct. 2018, p. 1. EBSCOhost, https://doi.org/10.1088/1555-6611/aad1b4.
APA
Saskia Gehse, Fanny Knorr, Alexa Patzelt, Leonhard Zastrow, Martina C Meinke, Juergen Lademann, & Maxim E Darvin. (2018). Determination of the effect of boiling on the bioavailability of carotenoids in vegetables using resonance Raman spectroscopy. Laser Physics, 28(10), 1. https://doi.org/10.1088/1555-6611/aad1b4
Chicago
Saskia Gehse, Fanny Knorr, Alexa Patzelt, Leonhard Zastrow, Martina C Meinke, Juergen Lademann, and Maxim E Darvin. 2018. “Determination of the Effect of Boiling on the Bioavailability of Carotenoids in Vegetables Using Resonance Raman Spectroscopy.” Laser Physics 28 (10): 1. doi:10.1088/1555-6611/aad1b4.