Nortje, B. K. K., & , S. U. F. o. . .. D. o. (2012). The Flavonoid constituents of Pyrus Communis L. cv. Bon Chretien with special reference to discoloration during canning. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Nortje, B. K.(Barend Kruger), and Stellenbosch University. Faculty of . Dept. of. The Flavonoid Constituents of Pyrus Communis L. Cv. Bon Chretien with Special Reference to Discoloration During Canning. Stellenbosch : Stellenbosch University, 2012.
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MLA (9th ed.) Citation
Nortje, B. K.(Barend Kruger), and Stellenbosch University. Faculty of . Dept. of. The Flavonoid Constituents of Pyrus Communis L. Cv. Bon Chretien with Special Reference to Discoloration During Canning. Stellenbosch : Stellenbosch University, 2012.
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Warning: These citations may not always be 100% accurate.