Cita APA

Gliemmo, M. F., Montagnani, M. A., Schelegueda, L. I., Gonzalez, M. M., & Campos, C. A. (2016). Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam. Web

Citación estilo Chicago

Gliemmo, María Fernanda, Maria Andrea Montagnani, Laura Inés Schelegueda, Malena Mariana Gonzalez, and Carmen Adriana Campos. Effect of Xantham Gum, Steviosides, Clove, and Cinnamon Essential Oils On the Sensory and Microbiological Quality of a Low Sugar Tomato Jam. 2016.

Cita MLA

Gliemmo, María Fernanda, et al. Effect of Xantham Gum, Steviosides, Clove, and Cinnamon Essential Oils On the Sensory and Microbiological Quality of a Low Sugar Tomato Jam. 2016.