Cita APA

Manassero, C. A., Speroni Aguirre, F. J., & Vaudagna, S. R. (2019). High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice. Web

Citación estilo Chicago

Manassero, Carlos Alberto, Francisco José Speroni Aguirre, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Treatment Improves Physicochemical Properties of Calcium- and Soybean Protein-added Peach Juice. 2019.

Cita MLA

Manassero, Carlos Alberto, Francisco José Speroni Aguirre, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Treatment Improves Physicochemical Properties of Calcium- and Soybean Protein-added Peach Juice. 2019.