Cita APA (7a ed.)
Sanchís, E., Gonzalez, S., Ghidelli, C., Sheth, C. C., Mateos, M., Palou, L., & Pérez-Gago, M. B. (2017). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings.
Cita Chicago Style (17a ed.)
Sanchís, Elena, Sara Gonzalez, Christian Ghidelli, Chirag C. Sheth, Milagros Mateos, Lluís Palou, y María B. Pérez-Gago. Browning Inhibition and Microbial Control in Fresh-cut Persimmon (Diospyros Kaki Thunb. Cv. Rojo Brillante) by Apple Pectin-based Edible Coatings. 2017.
Cita MLA (9a ed.)
Sanchís, Elena, et al. Browning Inhibition and Microbial Control in Fresh-cut Persimmon (Diospyros Kaki Thunb. Cv. Rojo Brillante) by Apple Pectin-based Edible Coatings. 2017.
Precaución: Estas citas no son 100% exactas.