Ansorena, M. R., Moreira, M. d. R., & Roura, S. I. (2014). Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study. Web
Citación estilo ChicagoAnsorena, Maria Roberta, Maria del Rosario Moreira, and Sara Ines Roura. Combined Effect of Ultrasound, Mild Heat Shock and Citric Acid to Retain Greenness, Nutritional and Microbiological Quality of Minimally Processed Broccoli (Brassica Oleracea L.): An Optimization Study. 2014.
Cita MLAAnsorena, Maria Roberta, Maria del Rosario Moreira, and Sara Ines Roura. Combined Effect of Ultrasound, Mild Heat Shock and Citric Acid to Retain Greenness, Nutritional and Microbiological Quality of Minimally Processed Broccoli (Brassica Oleracea L.): An Optimization Study. 2014.