Ong, Y. J. (2022). Comparison of nutritional composition, anti[1]inflammatory and antioxidative activities between the raw and boiled raphanus sativus subsp. longipinnatus roots.
Chicago Style (17th ed.) CitationOng, Yin Jie. Comparison of Nutritional Composition, Anti[1]inflammatory and Antioxidative Activities Between the Raw and Boiled Raphanus Sativus Subsp. Longipinnatus Roots. 2022.
MLA (9th ed.) CitationOng, Yin Jie. Comparison of Nutritional Composition, Anti[1]inflammatory and Antioxidative Activities Between the Raw and Boiled Raphanus Sativus Subsp. Longipinnatus Roots. 2022.
Warning: These citations may not always be 100% accurate.