Sanchís, E., & Pérez-Gago, M. B. (2020). Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon.
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Chicago Style (17th ed.) Citation
Sanchís, Elena, and María B. Pérez-Gago. Effect of Processing on the Physicochemical, Sensory, Nutritional and Microbiological Quality of Fresh-cut ‘rojo Brillante’ Persimmon. 2020.
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MLA (9th ed.) Citation
Sanchís, Elena, and María B. Pérez-Gago. Effect of Processing on the Physicochemical, Sensory, Nutritional and Microbiological Quality of Fresh-cut ‘rojo Brillante’ Persimmon. 2020.
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Warning: These citations may not always be 100% accurate.