Cite
Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH.
MLA
Berlinet, Cécilia, et al. “Ascorbic Acid, Aroma Compounds and Browning of Orange Juices Related to PET Packaging Materials and PH.” Journal of the Science of Food & Agriculture, vol. 86, no. 13, Oct. 2006, pp. 2206–12. EBSCOhost, https://doi.org/10.1002/jsfa.2597.
APA
Berlinet, C., Brat, P., Brillouet, J.-M., & Ducruet, V. (2006). Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH. Journal of the Science of Food & Agriculture, 86(13), 2206–2212. https://doi.org/10.1002/jsfa.2597
Chicago
Berlinet, Cécilia, Pierre Brat, Jean-Marc Brillouet, and Violette Ducruet. 2006. “Ascorbic Acid, Aroma Compounds and Browning of Orange Juices Related to PET Packaging Materials and PH.” Journal of the Science of Food & Agriculture 86 (13): 2206–12. doi:10.1002/jsfa.2597.