Manassero, C. A., Speroni, F., & Vaudagna, S. R. (2018). High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice. Elsevier.
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Cita Chicago Style (17a ed.)
Manassero, Carlos Alberto, Francisco Speroni, y Sergio Ramon Vaudagna. High Hydrostatic Pressure Treatment Improves Physicochemical Properties of Calcium- and Soybean Protein-added Peach Juice. Elsevier, 2018.
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Cita MLA (9a ed.)
Manassero, Carlos Alberto, et al. High Hydrostatic Pressure Treatment Improves Physicochemical Properties of Calcium- and Soybean Protein-added Peach Juice. Elsevier, 2018.
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