Sanchís, E., Mateos, M., & Pérez-Gago, M. B. (2020). Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents. SAGE.
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Cita Chicago Style (17a ed.)
Sanchís, Elena, Milagros Mateos, y María B. Pérez-Gago. Physicochemical, Sensory, and Nutritional Quality of Fresh-cut “Rojo Brillante” Persimmon Affected by Maturity Stage and Antibrowning Agents. SAGE, 2020.
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Cita MLA (9a ed.)
Sanchís, Elena, et al. Physicochemical, Sensory, and Nutritional Quality of Fresh-cut “Rojo Brillante” Persimmon Affected by Maturity Stage and Antibrowning Agents. SAGE, 2020.
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