Ghidelli, C., Rojas-Argudo, C., Mateos, M., & Pérez-Gago, M. B. (2017). Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'.
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Chicago Style (17th ed.) Citation
Ghidelli, Christian, Cristina Rojas-Argudo, Milagros Mateos, and María B. Pérez-Gago. Effect of Antioxidants in Controlling Enzymatic Browning of Minimally Processed Persimmon 'Rojo Brillante'. 2017.
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MLA (9th ed.) Citation
Ghidelli, Christian, et al. Effect of Antioxidants in Controlling Enzymatic Browning of Minimally Processed Persimmon 'Rojo Brillante'. 2017.
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Warning: These citations may not always be 100% accurate.