Alvarez, M.V.; Palou, L.; Taberner, V.; Fernández-Catalán, A.; Argente-Sanchis, M.; Pitta, E.; Pérez-Gago, M.B.
Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges. Foods 2022, 11, 1083.
https://doi.org/10.3390/foods11081083
AMA Style
Alvarez MV, Palou L, Taberner V, Fernández-Catalán A, Argente-Sanchis M, Pitta E, Pérez-Gago MB.
Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges. Foods. 2022; 11(8):1083.
https://doi.org/10.3390/foods11081083
Chicago/Turabian Style
Alvarez, María Victoria, Lluís Palou, Verònica Taberner, Asunción Fernández-Catalán, Maricruz Argente-Sanchis, Eleni Pitta, and María Bernardita Pérez-Gago.
2022. "Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges" Foods 11, no. 8: 1083.
https://doi.org/10.3390/foods11081083
APA Style
Alvarez, M. V., Palou, L., Taberner, V., Fernández-Catalán, A., Argente-Sanchis, M., Pitta, E., & Pérez-Gago, M. B.
(2022). Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges. Foods, 11(8), 1083.
https://doi.org/10.3390/foods11081083
