Cita APA (7a ed.)
Sanchís, E., Mateos, M., & Pérez-Gago, M. B. (2017). Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon.
Cita Chicago Style (17a ed.)
Sanchís, Elena, Milagros Mateos, y María B. Pérez-Gago. Effect of Maturity Stage at Processing and Antioxidant Treatments on the Physico-chemical, Sensory and Nutritional Quality of Fresh-cut 'Rojo Brillante' Persimmon. 2017.
Cita MLA (9a ed.)
Sanchís, Elena, et al. Effect of Maturity Stage at Processing and Antioxidant Treatments on the Physico-chemical, Sensory and Nutritional Quality of Fresh-cut 'Rojo Brillante' Persimmon. 2017.
Precaución: Estas citas no son 100% exactas.