Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches

MLA

Petunia Mashiane, et al. “Cooking African Pumpkin Leaves (Momordica Balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches.” Foods, vol. 10, no. 11, Nov. 2021, p. 2890. EBSCOhost, https://doi.org/10.3390/foods10112890.

APA

Petunia Mashiane, Vimbainashe E. Manhivi, Tinotenda Shoko, Retha M. Slabbert, Yasmina Sultanbawa, & Dharini Sivakumar. (2021). Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches. Foods, 10(11), 2890. https://doi.org/10.3390/foods10112890

Chicago

Petunia Mashiane, Vimbainashe E. Manhivi, Tinotenda Shoko, Retha M. Slabbert, Yasmina Sultanbawa, and Dharini Sivakumar. 2021. “Cooking African Pumpkin Leaves (Momordica Balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches.” Foods 10 (11): 2890. doi:10.3390/foods10112890.