APA Zitierstil

Velasco-Hernández, A., Saucedo-Veloz, C., Ramírez-Guzmán, M. E., Chávez-Franco, S. H., Valle-Guadarrama, S., & Saucedo-Reyes, D. (2020). Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 26(6), 535. https://doi.org/10.1177/1082013220913357

Chicago Zitierstil

Velasco-Hernández, Almadalia, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama, und Daniela Saucedo-Reyes. "Effect of Moderate Thermal Treatments on the Inactivation of a Strain of Listeria Monocytogenes and Physicochemical Properties of Soursop Pulp." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 26, no. 6 (2020): 535. https://dx.doi.org/10.1177/1082013220913357.

MLA Zitierstil

Velasco-Hernández, Almadalia, et al. "Effect of Moderate Thermal Treatments on the Inactivation of a Strain of Listeria Monocytogenes and Physicochemical Properties of Soursop Pulp." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 6, 2020, p. 535.