Uscanga-Sosa, D. P., Pérez-Gago, M. B., Hernández-Cázares, A. S., Herrera-Corredor, J. A., Gómez-Merino, F. C., & Contreras-Oliva, A. (2020). Effect of antioxidants and pH on the quality and polyphenol oxidase activity of minimally processed eggplant (Solanum melongena L.). ScieLO-México.
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Chicago Style (17th ed.) Citation
Uscanga-Sosa, Diana P., María B. Pérez-Gago, Aleida S. Hernández-Cázares, José A. Herrera-Corredor, Fernando C. Gómez-Merino, and Adriana Contreras-Oliva. Effect of Antioxidants and PH on the Quality and Polyphenol Oxidase Activity of Minimally Processed Eggplant (Solanum Melongena L.). ScieLO-México, 2020.
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MLA (9th ed.) Citation
Uscanga-Sosa, Diana P., et al. Effect of Antioxidants and PH on the Quality and Polyphenol Oxidase Activity of Minimally Processed Eggplant (Solanum Melongena L.). ScieLO-México, 2020.
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Warning: These citations may not always be 100% accurate.