Bernal-Mercado, A.T.; Ayala-Zavala, J.F.; Cruz-Valenzuela, M.R.; Gonzalez-Aguilar, G.A.; Nazzaro, F.; Fratianni, F.; Miranda, M.R.A.d.; Silva-Espinoza, B.A.
Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango. Foods 2018, 7, 120.
https://doi.org/10.3390/foods7080120
AMA Style
Bernal-Mercado AT, Ayala-Zavala JF, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Nazzaro F, Fratianni F, Miranda MRAd, Silva-Espinoza BA.
Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango. Foods. 2018; 7(8):120.
https://doi.org/10.3390/foods7080120
Chicago/Turabian Style
Bernal-Mercado, Ariadna Thalia, Jesus Fernando Ayala-Zavala, Manuel Reynaldo Cruz-Valenzuela, Gustavo A. Gonzalez-Aguilar, Filomena Nazzaro, Florinda Fratianni, Maria Raquel Alcantara de Miranda, and Brenda A. Silva-Espinoza.
2018. "Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango" Foods 7, no. 8: 120.
https://doi.org/10.3390/foods7080120
APA Style
Bernal-Mercado, A. T., Ayala-Zavala, J. F., Cruz-Valenzuela, M. R., Gonzalez-Aguilar, G. A., Nazzaro, F., Fratianni, F., Miranda, M. R. A. d., & Silva-Espinoza, B. A.
(2018). Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango. Foods, 7(8), 120.
https://doi.org/10.3390/foods7080120