Cita APA (7a ed.)
Khademi, O., Salvador, A., Zamani, Z., & Besada, C. (2017). Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon.
Cita Chicago Style (17a ed.)
Khademi, Orang, Alejandra Salvador, Zabiollah Zamani, y Cristina Besada. Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon. 2017.
Cita MLA (9a ed.)
Khademi, Orang, et al. Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon. 2017.
Precaución: Estas citas no son 100% exactas.