Cita APA (7a ed.)
Ghidelli, C., Mateos, M., Rojas-Argudo, C., & Pérez-Gago, M. B. (2017). Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging.
Cita Chicago Style (17a ed.)
Ghidelli, Christian, Milagros Mateos, Cristina Rojas-Argudo, y María B. Pérez-Gago. Novel Approaches to Control Browning of Fresh-cut Artichoke: Effect of a Soy Protein-based Coating and Modified Atmosphere Packaging. 2017.
Cita MLA (9a ed.)
Ghidelli, Christian, et al. Novel Approaches to Control Browning of Fresh-cut Artichoke: Effect of a Soy Protein-based Coating and Modified Atmosphere Packaging. 2017.
Precaución: Estas citas no son 100% exactas.