Cita APA (7a ed.)
Ghidelli, C., Mateos, M., Rojas-Argudo, C., & Pérez-Gago, M. B. (2017). Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes.
Cita Chicago Style (17a ed.)
Ghidelli, Christian, Milagros Mateos, Cristina Rojas-Argudo, y María B. Pérez-Gago. Antibrowning Effect of Antioxidants on Extract, Precipitate, and Fresh-cut Tissue of Artichokes. 2017.
Cita MLA (9a ed.)
Ghidelli, Christian, et al. Antibrowning Effect of Antioxidants on Extract, Precipitate, and Fresh-cut Tissue of Artichokes. 2017.
Precaución: Estas citas no son 100% exactas.