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
