Cita APA (7a ed.)
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'.
Cita Chicago Style (17a ed.)
Ghidelli, Christian, Cristina Rojas-Argudo, Milagros Mateos, y María B. Pérez-Gago. Effect of Antioxidants in Controlling Enzymatic Browning of Minimally Processed Persimmon 'Rojo Brillante'. 2017.
Cita MLA (9a ed.)
Ghidelli, Christian, et al. Effect of Antioxidants in Controlling Enzymatic Browning of Minimally Processed Persimmon 'Rojo Brillante'. 2017.
Precaución: Estas citas no son 100% exactas.