Shrestha, L.; Kulig, B.; Moscetti, R.; Massantini, R.; Pawelzik, E.; Hensel, O.; Sturm, B.
Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods 2020, 9, 76.
https://doi.org/10.3390/foods9010076
AMA Style
Shrestha L, Kulig B, Moscetti R, Massantini R, Pawelzik E, Hensel O, Sturm B.
Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods. 2020; 9(1):76.
https://doi.org/10.3390/foods9010076
Chicago/Turabian Style
Shrestha, Luna, Boris Kulig, Roberto Moscetti, Riccardo Massantini, Elke Pawelzik, Oliver Hensel, and Barbara Sturm.
2020. "Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices" Foods 9, no. 1: 76.
https://doi.org/10.3390/foods9010076
APA Style
Shrestha, L., Kulig, B., Moscetti, R., Massantini, R., Pawelzik, E., Hensel, O., & Sturm, B.
(2020). Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods, 9(1), 76.
https://doi.org/10.3390/foods9010076