Cite
Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar
MLA
Manuel Alejandro Uranga-Soto, et al. “Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar.” Molecules (Basel, Switzerland), vol. 27, no. 4, Dec. 2021. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....1b6caba048078139e7c96421d59e6f99&authtype=sso&custid=ns315887.
APA
Manuel Alejandro Uranga-Soto, Manuel Alejandro Vargas-Ortiz, Josefina León-Félix, José Basilio Heredia, María Dolores Muy-Rangel, Dominique Chevalier-Lucia, & Laetitia Picart-Palmade. (2021). Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of “Ataulfo” Mango Nectar. Molecules (Basel, Switzerland), 27(4).
Chicago
Manuel Alejandro Uranga-Soto, Manuel Alejandro Vargas-Ortiz, Josefina León-Félix, José Basilio Heredia, María Dolores Muy-Rangel, Dominique Chevalier-Lucia, and Laetitia Picart-Palmade. 2021. “Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar.” Molecules (Basel, Switzerland) 27 (4). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....1b6caba048078139e7c96421d59e6f99&authtype=sso&custid=ns315887.