Cite
Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.
MLA
Hernández-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, Sept. 2016, pp. 536–46. EBSCOhost, https://doi.org/10.1177/1082013216631646.
APA
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), 536–546. https://doi.org/10.1177/1082013216631646
Chicago
Hernández-Carranza, Paola, Irving Israel Ruiz-López, Francisco Manuel Pacheco-Aguirre, José Ángel Guerrero-Beltrán, Raúl Ávila-Sosa, and Carlos Enrique Ochoa-Velasco. 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): 536–46. doi:10.1177/1082013216631646.