Xue, Z., Li, J., Yu, W., Lu, X., & Kou, X. (2016). Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 22(5), 440.
Style de citation ChicagoXue, Zhaohui, Jiaomei Li, Wancong Yu, Xiaotong Lu, et Xiaohong Kou. "Effects of Nonthermal Preservation Technologies on Antioxidant Activity of Fruits and Vegetables: A Review." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 22, no. 5 (2016): 440.
Style de citation MLAXue, Zhaohui, et al. "Effects of Nonthermal Preservation Technologies on Antioxidant Activity of Fruits and Vegetables: A Review." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 22, no. 5, 2016, p. 440.