APA (7th ed.) Citation

Amagloh, F. C., Tumuhimbise, G. A., Yada, B., Katungisa, A., Amagloh, F. K., & Kaaya, A. N. (2023). Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C. Elsevier.

Chicago Style (17th ed.) Citation

Amagloh, Flora Christine, Gaston Ampe Tumuhimbise, Benard Yada, Arnold Katungisa, Francis Kweku Amagloh, and Archileo Natigo Kaaya. Cooking Sweetpotato Roots Increases the in Vitro Bioaccessibility of Phytochemicals and Antioxidant Activities, but Not Vitamin C. Elsevier, 2023.

MLA (9th ed.) Citation

Amagloh, Flora Christine, et al. Cooking Sweetpotato Roots Increases the in Vitro Bioaccessibility of Phytochemicals and Antioxidant Activities, but Not Vitamin C. Elsevier, 2023.