Pace, B.; Capotorto, I.; Palumbo, M.; Pelosi, S.; Cefola, M.
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage. Foods 2020, 9, 988.
https://doi.org/10.3390/foods9080988
AMA Style
Pace B, Capotorto I, Palumbo M, Pelosi S, Cefola M.
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage. Foods. 2020; 9(8):988.
https://doi.org/10.3390/foods9080988
Chicago/Turabian Style
Pace, Bernardo, Imperatrice Capotorto, Michela Palumbo, Sergio Pelosi, and Maria Cefola.
2020. "Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage" Foods 9, no. 8: 988.
https://doi.org/10.3390/foods9080988
APA Style
Pace, B., Capotorto, I., Palumbo, M., Pelosi, S., & Cefola, M.
(2020). Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage. Foods, 9(8), 988.
https://doi.org/10.3390/foods9080988