Silva-Ramírez, K.A.; Álvarez-Bernal, D.; Oregel-Zamudio, E.; Guízar-González, C.; Medina-Medrano, J.R.
Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions. Processes 2020, 8, 1378.
https://doi.org/10.3390/pr8111378
AMA Style
Silva-Ramírez KA, Álvarez-Bernal D, Oregel-Zamudio E, Guízar-González C, Medina-Medrano JR.
Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions. Processes. 2020; 8(11):1378.
https://doi.org/10.3390/pr8111378
Chicago/Turabian Style
Silva-Ramírez, Karla Araceli, Dioselina Álvarez-Bernal, Ernesto Oregel-Zamudio, Cecilia Guízar-González, and José Roberto Medina-Medrano.
2020. "Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions" Processes 8, no. 11: 1378.
https://doi.org/10.3390/pr8111378
APA Style
Silva-Ramírez, K. A., Álvarez-Bernal, D., Oregel-Zamudio, E., Guízar-González, C., & Medina-Medrano, J. R.
(2020). Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions. Processes, 8(11), 1378.
https://doi.org/10.3390/pr8111378