PubAg

Main content area

MLA

Yan, Shoulei, et al. "Dual Effectiveness of Ascorbic Acid and Ethanol Combined Treatment to Inhibit Browning and Inactivate Pathogens On Fresh-cut Apples." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 80, pp. 311-320. doi: 10.1016/j.lwt.2017.02.021

APA

Yan, S., Luo, Y., Zhou, B., & Ingram, D. T. (2017). Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 80, 311-320. doi: 10.1016/j.lwt.2017.02.021

Chicago

Yan, Shoulei, Yaguang Luo, Bin Zhou, and David T Ingram. "Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples" Lebensmittel-Wissenschaft + [i.e. und] Technologie 80, 1 (2017): 311-320. doi: 10.1016/j.lwt.2017.02.021