Zambrano-Zaragoza, M.L.;                     Quintanar-Guerrero, D.;                     González-Reza, R.M.;                     Cornejo-Villegas, M.A.;                     Leyva-Gómez, G.;                     Urbán-Morlán, Z.    
        Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber. Polymers 2021, 13, 3705.
    https://doi.org/10.3390/polym13213705
    AMA Style
    
                                Zambrano-Zaragoza ML,                                 Quintanar-Guerrero D,                                 González-Reza RM,                                 Cornejo-Villegas MA,                                 Leyva-Gómez G,                                 Urbán-Morlán Z.        
                Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber. Polymers. 2021; 13(21):3705.
        https://doi.org/10.3390/polym13213705
    
    Chicago/Turabian Style
    
                                Zambrano-Zaragoza, MarÃa L.,                                 David Quintanar-Guerrero,                                 Ricardo M. González-Reza,                                 MarÃa A. Cornejo-Villegas,                                 Gerardo Leyva-Gómez,                                 and Zaida Urbán-Morlán.        
                2021. "Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber" Polymers 13, no. 21: 3705.
        https://doi.org/10.3390/polym13213705
    
    APA Style
    
                                Zambrano-Zaragoza, M. L.,                                 Quintanar-Guerrero, D.,                                 González-Reza, R. M.,                                 Cornejo-Villegas, M. A.,                                 Leyva-Gómez, G.,                                 & Urbán-Morlán, Z.        
        
        (2021). Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber. Polymers, 13(21), 3705.
        https://doi.org/10.3390/polym13213705