S. T., T., & I., A. (2008). Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits. Nutrition Society of Malaysia.
Chicago Style (17th ed.) CitationS. T., Tan, and Amin I. Antioxidant Properties (components and Capacity) in Fresh, Powder and Fibre Products Prepared from Bacang (Mangifera Foetida) Fruits. Nutrition Society of Malaysia, 2008.
MLA (9th ed.) CitationS. T., Tan, and Amin I. Antioxidant Properties (components and Capacity) in Fresh, Powder and Fibre Products Prepared from Bacang (Mangifera Foetida) Fruits. Nutrition Society of Malaysia, 2008.
Warning: These citations may not always be 100% accurate.