Sanchís, E., Ghidelli, C., Sheth, C. C., Mateos, M., Palou, L., & Pérez-Gago, M. B. (2018). Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante).
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Cita Chicago Style (17a ed.)
Sanchís, Elena, Christian Ghidelli, Chirag C. Sheth, Milagros Mateos, Lluís Palou, y María B. Pérez-Gago. Integration of Antimicrobial Pectin-based Edible Coating and Active Modified Atmosphere Packaging to Preserve the Quality and Microbial Safety of Fresh-cut Persimmon (Diospyros Kaki Thunb. Cv. Rojo Brillante). 2018.
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Cita MLA (9a ed.)
Sanchís, Elena, et al. Integration of Antimicrobial Pectin-based Edible Coating and Active Modified Atmosphere Packaging to Preserve the Quality and Microbial Safety of Fresh-cut Persimmon (Diospyros Kaki Thunb. Cv. Rojo Brillante). 2018.
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