Hernández-Carranza, P., Ruiz-López, I. I., Pacheco-Aguirre, F. M., Guerrero-Beltrán, J. Á., Ávila-Sosa, R., & Ochoa-Velasco, C. E. (2016). Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 22(6), 536. https://doi.org/10.1177/1082013216631646
Chicago ZitierstilHernández-Carranza, Paola, Irving Israel Ruiz-López, Francisco Manuel Pacheco-Aguirre, José Ángel Guerrero-Beltrán, Raúl Ávila-Sosa, und Carlos Enrique Ochoa-Velasco. "Ultraviolet-C Light Effect on Physicochemical, Bioactive, Microbiological, and Sensorial Characteristics of Carrot (Daucus Carota) Beverages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 22, no. 6 (2016): 536. https://dx.doi.org/10.1177/1082013216631646.
MLA ZitierstilHernández-Carranza, Paola, et al. "Ultraviolet-C Light Effect on Physicochemical, Bioactive, Microbiological, and Sensorial Characteristics of Carrot (Daucus Carota) Beverages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 22, no. 6, 2016, p. 536.