Fathi-Najafabadi, A., Salvador, A., Navarro, P., Gil, R., & Besada, C. (2020). Effect of temperature during and immediately after CO2-Deastringency Treatment on Interval Flesh browning After Cold Storage Persimmon Fruit. Elsevier.
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Cita Chicago Style (17a ed.)
Fathi-Najafabadi, Ayoub, Alejandra Salvador, Pilar Navarro, Rebeca Gil, y Cristina Besada. Effect of Temperature During and Immediately After CO2-Deastringency Treatment on Interval Flesh Browning After Cold Storage Persimmon Fruit. Elsevier, 2020.
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Cita MLA (9a ed.)
Fathi-Najafabadi, Ayoub, et al. Effect of Temperature During and Immediately After CO2-Deastringency Treatment on Interval Flesh Browning After Cold Storage Persimmon Fruit. Elsevier, 2020.
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