Contreras-Oliva, A., Rojas-Argudo, C., & Pérez-Gago, M. B. (2019). Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges. Wiley.
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Chicago Style (17th ed.) Citation
Contreras-Oliva, Adriana, Cristina Rojas-Argudo, and María B. Pérez-Gago. Effect of Solid Content and Composition of Hydroxypropyl Methylcellulose–lipid Edible Coatings on Physicochemical, Sensory and Nutritional Quality of ‘Valencia’ Oranges. Wiley, 2019.
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MLA (9th ed.) Citation
Contreras-Oliva, Adriana, et al. Effect of Solid Content and Composition of Hydroxypropyl Methylcellulose–lipid Edible Coatings on Physicochemical, Sensory and Nutritional Quality of ‘Valencia’ Oranges. Wiley, 2019.
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Warning: These citations may not always be 100% accurate.