Gliemmo, M. F., Latorre, M. E., Gerschenson, L. N., & Campos, C. A. (2009). Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material.
Cita Chicago Style (17a ed.)Gliemmo, María Fernanda, María Emilia Latorre, Lía Noemí Gerschenson, y Carmen Adriana Campos. Color Stability of Pumpkin (Cucurbita Moschata, Duchesne Ex Poiret) Puree During Storage at Room Temperature: Effect of PH, Potassium Sorbate, Ascorbic Acid and Packaging Material. 2009.
Cita MLA (8a ed.)Gliemmo, María Fernanda, et al. Color Stability of Pumpkin (Cucurbita Moschata, Duchesne Ex Poiret) Puree During Storage at Room Temperature: Effect of PH, Potassium Sorbate, Ascorbic Acid and Packaging Material. 2009.