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.
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Chicago Style (17th ed.) Citation
Sanchís, Elena, Milagros Mateos, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.