Denoya, G. I., Polenta, G. A., Apóstolo, N. M., Budde, C. O., Cristianini, M., & Vaudagna, S. R. (2021). High pressure processing applied for enhancing the antioxidant content of minimally processed peaches. Wiley.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Denoya, Gabriela Inés, Gustavo Alberto Polenta, Nancy Mariel Apóstolo, Claudio Olaf Budde, M. Cristianini, and Sergio Ramon Vaudagna. High Pressure Processing Applied for Enhancing the Antioxidant Content of Minimally Processed Peaches. Wiley, 2021.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Denoya, Gabriela Inés, et al. High Pressure Processing Applied for Enhancing the Antioxidant Content of Minimally Processed Peaches. Wiley, 2021.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.