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.
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Chicago Style (17th ed.) Citation
Sanchís, Elena, Milagros Mateos, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.