Quitral, V. (2025). Incorporation of tomato peel (Solanum lycopersicum L.) into scones: Effects on nutritional composition, fatty acids, and sensory traits. Universidad Nacional de Colombia.
Chicago-Zitierstil (17. Ausg.)Quitral, Vilma. Incorporation of Tomato Peel (Solanum Lycopersicum L.) into Scones: Effects on Nutritional Composition, Fatty Acids, and Sensory Traits. Universidad Nacional de Colombia, 2025.
MLA-Zitierstil (9. Ausg.)Quitral, Vilma. Incorporation of Tomato Peel (Solanum Lycopersicum L.) into Scones: Effects on Nutritional Composition, Fatty Acids, and Sensory Traits. Universidad Nacional de Colombia, 2025.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.