APA Zitierstil

Van de Velde, F., Vaccari, M. C., Piagentini, A. M., & Pirovani, M. É. (2016). Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 22(6), 485. https://doi.org/10.1177/1082013215625696

Chicago Zitierstil

Van de Velde, Franco, María Celia Vaccari, Andrea Marcela Piagentini, und María Élida Pirovani. "Optimization of Strawberry Disinfection by Fogging of a Mixture of Peracetic Acid and Hydrogen Peroxide Based on Microbial Reduction, Color and Phytochemicals Retention." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 22, no. 6 (2016): 485. https://dx.doi.org/10.1177/1082013215625696.

MLA Zitierstil

Van de Velde, Franco, et al. "Optimization of Strawberry Disinfection by Fogging of a Mixture of Peracetic Acid and Hydrogen Peroxide Based on Microbial Reduction, Color and Phytochemicals Retention." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 22, no. 6, 2016, p. 485.