Cita APA (7a ed.)
Sanchís, E., & Pérez-Gago, M. B. (2020). Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon.
Cita Chicago Style (17a ed.)
Sanchís, Elena, y María B. Pérez-Gago. Effect of Processing on the Physicochemical, Sensory, Nutritional and Microbiological Quality of Fresh-cut ‘rojo Brillante’ Persimmon. 2020.
Cita MLA (9a ed.)
Sanchís, Elena, y María B. Pérez-Gago. Effect of Processing on the Physicochemical, Sensory, Nutritional and Microbiological Quality of Fresh-cut ‘rojo Brillante’ Persimmon. 2020.
Precaución: Estas citas no son 100% exactas.