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.
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Chicago Style (17th ed.) Citation
Ghidelli, Christian, Milagros Mateos, Cristina Rojas-Argudo, and María B. Pérez-Gago. Antibrowning Effect of Antioxidants on Extract, Precipitate, and Fresh-cut Tissue of Artichokes. 2017.
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MLA (9th ed.) Citation
Ghidelli, Christian, et al. Antibrowning Effect of Antioxidants on Extract, Precipitate, and Fresh-cut Tissue of Artichokes. 2017.
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Warning: These citations may not always be 100% accurate.