Cita APA (7a ed.)

Rodoni, L. M., Zaro, M. J., Hasperué, H. J., Concellón, A., & Vicente, A. R. (2015). UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics.

Cita Chicago Style (17a ed.)

Rodoni, Luis María, María José Zaro, Héctor Joaquín Hasperué, Analía Concellón, y Ariel Roberto Vicente. UV-C Treatments Extend the Shelf Life of Fresh-cut Peppers by Delaying Pectin Solubilization and Inducing Local Accumulation of Phenolics. 2015.

Cita MLA (8a ed.)

Rodoni, Luis María, et al. UV-C Treatments Extend the Shelf Life of Fresh-cut Peppers by Delaying Pectin Solubilization and Inducing Local Accumulation of Phenolics. 2015.