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.
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Chicago Style (17th ed.) Citation
Sanchís, Elena, Sara Gonzalez, Christian Ghidelli, Chirag C. Sheth, Milagros Mateos, Lluís Palou, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.