Cita APA

Ojeda, G. A., Sgroppo, S. C., & Zaritzky, N. E. (2014). Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning. Web

Citación estilo Chicago

Ojeda, Gonzalo Adrian, Sonia Cecilia Sgroppo, and Noemi Elisabet Zaritzky. Application of Edible Coatings in Minimally Processed Sweet Potatoes (Ipomoea Batatas L.) to Prevent Enzymatic Browning. 2014.

Cita MLA

Ojeda, Gonzalo Adrian, Sonia Cecilia Sgroppo, and Noemi Elisabet Zaritzky. Application of Edible Coatings in Minimally Processed Sweet Potatoes (Ipomoea Batatas L.) to Prevent Enzymatic Browning. 2014.