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

Cita MLA

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