Cita APA (7a ed.)

Ojeda, G. A., Sgroppo, S. C., & Zaritzky, N. E. (2024). Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning. Institute of Food Science and Technology.

Cita Chicago Style (17a ed.)

Ojeda, Gonzalo Adrián, Sonia Cecilia Sgroppo, y Noemí Elisabet Zaritzky. Application of Edible Coatings in Minimally Processed Sweet Potatoes (Ipomoea Batatas L.) to Prevent Enzymatic Browning. Institute of Food Science and Technology, 2024.

Cita MLA (8a ed.)

Ojeda, Gonzalo Adrián, et al. Application of Edible Coatings in Minimally Processed Sweet Potatoes (Ipomoea Batatas L.) to Prevent Enzymatic Browning. Institute of Food Science and Technology, 2024.