(2012). Effect of ultrasound waves on amount and antioxidant capacity of extracted lycopene from tomato residue. Food Research Journal, 22(3), 241-248.
MLA
. "Effect of ultrasound waves on amount and antioxidant capacity of extracted lycopene from tomato residue", Food Research Journal, 22, 3, 2012, 241-248.
HARVARD
(2012). 'Effect of ultrasound waves on amount and antioxidant capacity of extracted lycopene from tomato residue', Food Research Journal, 22(3), pp. 241-248.
CHICAGO
, "Effect of ultrasound waves on amount and antioxidant capacity of extracted lycopene from tomato residue," Food Research Journal, 22 3 (2012): 241-248,
VANCOUVER
Effect of ultrasound waves on amount and antioxidant capacity of extracted lycopene from tomato residue. Food Research Journal, 2012; 22(3): 241-248.
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