Cita APA

Rodoni, L. M., Zaro, M. J., Hasperué, H. J., Concellón, A., & Vicente, A. R. (2015). UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics. Web

Citación estilo Chicago

Rodoni, Luis María, María José Zaro, Héctor Joaquín Hasperué, Analía Concellón, and Ariel Roberto Vicente. UV-C Treatments Extend the Shelf Life of Fresh-cut Peppers By Delaying Pectin Solubilization and Inducing Local Accumulation of Phenolics. 2015.

Cita MLA

Rodoni, Luis María, et al. UV-C Treatments Extend the Shelf Life of Fresh-cut Peppers By Delaying Pectin Solubilization and Inducing Local Accumulation of Phenolics. 2015.