Silva, F. V. M., & Sulaiman, A. (2022). Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: Comparing ultrasound and high-pressure inactivation of Polyphenoloxidase. MDPI.
Chicago Style (17th ed.) CitationSilva, Filipa Vinagre Marques, and Alifdalino Sulaiman. Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-pressure Inactivation of Polyphenoloxidase. MDPI, 2022.
MLA (9th ed.) CitationSilva, Filipa Vinagre Marques, and Alifdalino Sulaiman. Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-pressure Inactivation of Polyphenoloxidase. MDPI, 2022.
Warning: These citations may not always be 100% accurate.