Cita APA (7a ed.)
Sanchís, E., Mateos, M., & Pérez-Gago, M. B. (2018). Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons.
Cita Chicago Style (17a ed.)
Sanchís, Elena, Milagros Mateos, y María B. Pérez-Gago. Effect of Antibrowning Dips and Controlled Atmosphere Storage on the Physico-chemical, Visual and Nutritional Quality of Minimally Processed "Rojo Brillante" Persimmons. 2018.
Cita MLA (9a ed.)
Sanchís, Elena, et al. Effect of Antibrowning Dips and Controlled Atmosphere Storage on the Physico-chemical, Visual and Nutritional Quality of Minimally Processed "Rojo Brillante" Persimmons. 2018.
Precaución: Estas citas no son 100% exactas.