PubAg

Main content area

MLA

Ghidelli, Christian, et al. "Antibrowning Effect of Antioxidants On Extract, Precipitate, and Fresh-cut Tissue of Artichokes." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 51,.2 pp. 462-468. doi: 10.1016/j.lwt.2012.12.009

APA

Ghidelli, C., Mateos, M., Rojas-Argudo, C., & Pérez-Gago, M. B. (2013). Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 51, 462-468. doi: 10.1016/j.lwt.2012.12.009

Chicago

Ghidelli, Christian, Milagros Mateos, Cristina Rojas-Argudo, and María B Pérez-Gago. "Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes" Lebensmittel-Wissenschaft + [i.e. und] Technologie 51, no. 2 (2013): 462-468. doi: 10.1016/j.lwt.2012.12.009