Tapia-Rodriguez, M. R., Bernal-Mercado, A. T., Palomares-Navarro, J. J., Sugich-Miranda, R., Enciso-Martinez, Y., Cruz-Valenzuela, M. R., . . . Ayala-Zavala, J. F. (2021). Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit. University of Birjand.
Style de citation Chicago (17e éd.)Tapia-Rodriguez, Melvin R., A. Thalia Bernal-Mercado, Julian J. Palomares-Navarro, Rocio Sugich-Miranda, Yessica Enciso-Martinez, M. Reynaldo Cruz-Valenzuela, Luciana de Siqueira Oliveira, Francisco Ayala-Zavala, et J. Fernando Ayala-Zavala. Citric Acid and CaCl2 Extended the Shelf Life, Maintained Antioxidant Capacity, and Improved Sensory Attributes of Fresh-cut Kiwifruit. University of Birjand, 2021.
Style de citation MLA (8e éd.)Tapia-Rodriguez, Melvin R., et al. Citric Acid and CaCl2 Extended the Shelf Life, Maintained Antioxidant Capacity, and Improved Sensory Attributes of Fresh-cut Kiwifruit. University of Birjand, 2021.