APA

Lachman J., Hamouz K., Musilová J., Hejtmánková K., Kotíková Z., Pazderů K., Domkářová J., Pivec V. & Cimr J. (20130816). Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. : Food chemistry.

Chicago

Lachman Jaromír, Hamouz Karel, Musilová Janette, Hejtmánková Kateřina, Kotíková Zora, Pazderů Kateřina, Domkářová Jaroslava, Pivec Vladimír and Cimr Jiří. 20130816. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. : Food chemistry.

Harvard

Lachman J., Hamouz K., Musilová J., Hejtmánková K., Kotíková Z., Pazderů K., Domkářová J., Pivec V. and Cimr J. (20130816). Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. : Food chemistry.

MLA

Lachman Jaromír, Hamouz Karel, Musilová Janette, Hejtmánková Kateřina, Kotíková Zora, Pazderů Kateřina, Domkářová Jaroslava, Pivec Vladimír and Cimr Jiří. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. : Food chemistry. 20130816.